Carrot Puttu

Carrot Puttu is a South Indian side dish made by sautéing grated carrots with onion, green chillies and garlic and finally adding powdered butana dal or pottukadalai or roasted gram.

Carrot Puttu

This is another favorite recipe of mine that I learnt from my mom. It is very simple to make, yet healthy. Carrots are nutritious and good for skin, eyes and overall health. Pottukadalai or Roasted Gram is low in calories and rich in iron. Combining both, you can create a nutritious and colorful side dish that tastes so delicious that even those hating carrot will start loving it, especially growing kids.

Carrot Puttu mixed with rice and little ghee makes a wonderful and healthy lunch box dish too. As a kid, my mom would often pack it for my lunch. With just appalam or pappad or potato fry as a side dish…yumm. Carrot Puttu can also be served as a side dish with phulkas or chapathis.

Nutritious Carrot Puttu makes an excellent side dish for Rice with Kuzhambu or Sambar or Rasam or relish it plain mixed with Rice.

Ingredients

Carrot – 3 big
Onion – 1 big
Green chillies – 3
Curry leaves – few
Coriander leaves – few
Salt to taste
Powdered pottukadalai or butana dal or roasted gram – ½ cup or 100 gms
To temper
Oil – 2 tsps
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Saunf or sombu or fennel seeds – ½ tsp

Preparation

Prep time – 10 mins
Cook time – 20 mins
Total time – 30 mins
Serves 3

  1. Wash, peel and grate carrots. Finely chop onion, green chillies and coriander leaves. Set them aside.
  2. Heat oil in a pan, add mustard seeds and let them splutter. Turn heat to medium flame and add the urad dal and sombu. Saute till dal turns golden brown.
  3. Add chopped onion, green chillies and curry leaves and sauté till onions turn translucent.
  4. Add the grated carrots, salt to taste and toss it well. Cover and cook on low flame until the carrots are soft. This may take around 8-10 mins.
  5. Finally, add the powdered pottukadalai and toss well. Cook until the raw smell of the powder goes off. Garnish with coriander leaves and serve hot.

Serve this colorful and healthy Carrot Puttu with Rice and Sambar or Rasam or enjoy it mixed with Rice and ghee.

Carrot Puttu

Notes

  1. Any variety of carrot (Ooty and Delhi) suits this recipe.
  2. You can grate the carrots with the skin. Ensure that you wash it thoroughly with a cleaning brush to get rid of the dirt and then grate it.
  3. Do not skip using saunf or sombu, it gives a nice flavor to this puttu.
  4. No need to add water. While covering and cooking, carrots will get cooked in its own steam.
  5. I already had powdered butana dal, hence used it. You can use about 100 gms of pottukadalai for the above measurement. Pulse the whole pottukadalai for 2-3 secs in a mixer using the small jar. You can use powder it coarsely and use it.