Carrot fry (carrots sauteed in south indian spices with milk)

Main Dish
5 servings
15 min
25 min
Very Easy


Number of serving: 5
Oil - 1.5 tablespoon

Carrots - 16 ounces bag or 10 carrots (chopped)

Onion - 1 medium (chopped)

Garlic - 3 cloves (chopped)

Green Chillies - 2 (chopped)

Curry Leaves - a few

Urad Dal - 2 teaspoons

Cumin Seeds - 1 teaspoon

Mustard Seeds - 1/2 teaspoon

Turmeric Powder - 1/4 teaspoon

Red Chili Powder - 1/4 teaspoon

Dhaniya Powder - 2 teaspoons

Garam Masala - 1/2 teaspoon

Milk 1% / 2% - 1/2 cup

salt to taste


  • Chop the garlic, onion, green chillies and carrots. Set aside the seeds you will need for tempering. You will need to work fast.
  • Add oil to a pan on low-medium heat . Add the cumin seeds, mustard seeds, and urad dal. Saute until the color of the seeds starts to change.
  • Add the tumeric powder, saute for a few seconds. Add the green chillies and curry leaves. Careful, it will splutter. Cook for a minute.
  • Add the onions, garlic, and salt. Allow this saute for 5 minutes, or until it becomes golden brown. After 5 minutes, add the carrots and dhaniya powder, red chili powder, and salt. Combine.
  • Cover with a lid and set the heat to dial . Allow this to cook on slow fire for about 20-25 minutes, keep stirring and checking in between. The steam will soften the carrots.
  • Once the carrots are soft, add garam masala. Combine. Finally, add the milk and mix well. Cook for a couple minutes and turn off the stove.


Carrot Fry (Carrots sauteed in South Indian spices with milk), photo 1
Carrot Fry (Carrots sauteed in South Indian spices with milk), photo 2


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