Carrots Sundal with Chilli Tadka

Carrots Sundal with Chilli Tadka veg


Prep: 10 minutes


Cook: 20 minutes


Method: Easy


Course: Main Course

Main Course

Type: South Indian

Carrots cooked with moong dal to make a delicious side dish


  • Carrots, grated 2 cups
  • Split skinlesls green grams (dhuli moong dal) 2 cups
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Coconut, scraped 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Lemon juice 1 tbsp
  • Tempering
  • Green chillies, chopped 2
  • Sesame oil 1 tsp
  • Mustard seeds ½ tsp
  • Split skinless black grams (dhuli urad dal) 1 tsp
  • Asafoetida 1 pinch
  • Curry leaves 2 sprigs


  • Boil split green gram with turmeric powder and just enough water in a deep non-stick pan.
  • Take care that the grams are just done and do not turn mushy.
  • Heat sesame oil in another deep non-stick pan, add mustard seeds, split black grams, asafoetida, green chillies and curry leaves and saute till the seeds splutter. Add carrots and salt, mix well and saute for 1 to 2 minutes, sprinkling some water.
  • Cover and cook on low heat for 2-3 minutes till carrots become tender.
  • Add cooked grams, coconut, half the coriander leaves, mix and saute for 1 minute. Take care not to stir too much as otherwise the grams will get mushy.
  • Remove from heat, add lemon juice and mix well.
  • Transfer into a serving bowl, garnish with the remaining coriander leaves and serve immediately.