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March 29, 2010

Purple Carrot Thuvayal




There’s this woman we all know in the blogosphere. She’s more of a temptress, really. She’s made me crave so many things that I’ve sometimes wanted to dash across the city and insist that she feed me. She even obliged one time and brought me some home made Goda Masala so I could make her Spicy Nutty Cluster Beans. I remember looking at her Kadhi Pakoda and feeling hungry all over again. I think that was the dish that got me hooked to Anita’s blog. A year ago, on this very day, she posted Black/Purple Carrot Kanji. I wanted some because it looked pretty and I had heard so much about it. Fortunately, I didn’t have to make it myself. My colleague’s mother sent me enough, coincidentally the very next day!



This year, I bought the purple carrots with the sole intention of making Kanji. I did everything but that. I waited for the purple carrots to appear, I had bookmarked Anita’s recipe anyway, and was all set to make kanji. But fate intervened. I used one carrot in this dish and made a thuvayal with the others. I will be making this again and again, whenever these beauties are in season. Hopefully, I shall also make kanji!




4 Purple Carrots, peeled and diced


2 tsp Oil


1/s tsp Mustard Seeds


3-4 Red Chillies


2 tsp Urad Dal


1/2 tbsp Tamarind paste


Salt to taste






For the tempering:


1 tsp Oil


1/2 tsp Mustard Seeds


1/2 tsp Urad Dal


1/4 tsp Asafoetida


1 Red Chilli, broken








Heat one teaspoon of oil in a pan. Add the mustard seeds, red chillies and the urad dal. When the mustard splutters, add the diced vegetable. Saute for a couple of minutes and cover and cook for 5-7 minutes. Allow it to cool. Grind this along with the tamarind paste and salt.




In a frying ladle, heat the oil for the tempering. Add the urad dal and mustard. When the mustard splutters, add the asafoetida and red chilli. Add this to the ground paste.




Mix this thuvayal with some hot rice and add a little bit of ghee. Mix well and enjoy the purple sensation.

19 comments:

Hari Chandana said...

Hi Raaga, Simply Superb recipe.. thanks for sharing!!

Ms.Chitchat said...

Lovely looking thuvaiyal. Very innovative.

Soma Pradhan said...

nice and very healtnhy recipe

Priya said...

Thats a beautiful, catchy and delicious thuvayal..

Vidhya said...

Thuvayal with Carrot??? awesome and color looks really catchy

Anita said...

Your mom's right - you really are the thuvayal woman!! :-)
Yes, you must make the kanji too, one day. Unless your friend has a knack for instant gratification!

Nithu Bala said...

Yummy..very lovely colour..

Divya Vikram said...

Havent heard of purple carrots. Must have given an amazing color when mixed with rice. As for the roasted chickpeas, I soaked the chickpeas overnight and roasted them without cooking it. I guess since it gets cooked in the oven, it should be okay..Do try it.. It is really good!

RV said...

I will look for this carrot. Like you even i am tempted to cook this in my kitchen. Thogaiyal looks YUMM and sumptuous

sra said...

Would have loved to eat that, just for the colour!

Kanchan said...

Hey Raaga... had been here couple of time but guess never commented.. I loved to browse through your blog for last couple of weeks .. thanks to TnT, btw I prepared quite offbeat dish of yours "Bottle gourd curry in milk !"

Thanks for sharing :)

Priti said...

Lovely colour...looks gud

Rajesh &Shankari said...

you are one creative cook

Leena said...

Yumm...lovely thovayal

Aparna said...

I remember that kanji on Anita's blog. And also thinking I'd never seen a purple carrot. I still haven't! :)

What does it taste like?

Raji P. said...
This comment has been removed by the author.
Raji P. said...
This comment has been removed by a blog administrator.
Meaghan Frubalee said...

this looks so stunning! where exactly does one get purple carrots?

love you & love your blog! <3 meaghan @ http://clutzycooking.blogspot.com

leo said...

Wow! There are really purple carrots?? I never thought there was!
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