Carrot Palya

Ingredients:

1. Carrots - 5-6 grated
2. Green chillies - 2-3 slit length-wise
3. Chana Dal/Urad Dal - 1 tsp.
4. Mustard - 1/2 tsp
5. Oil - 2-3 tsp.
6. Grated coconut - 1 tbsp
7. Coriander leaves (finely chopped) - for garnishing
8. Curry leaves (finely chopped) - 1 sprig
9. Salt - to taste

Procedure:

1. Sprinkle salt on the grated carrots and mix them well in a bowl.
2. In a kadai, heat oil and season with mustard seeds. 
3. When the mustard splutters, add chana/urad dal an fry till it turns light brown.
4. Add curry leaves, green chillies and the grated carrots and saute for a minute or two on low flame.
5. Garnish with grated coconut and coriander leaves.
6. Serve with rasam rice or sambhar rice.

The curry need not be completely cooked. It has to be half-cooked. This is one of the quickest side-dishes that can be made to accompany a South-Indian meal.