Scrape and cut carrots into 1 cm. pieces. Wash and set aside. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, add carrots, turmeric, salt and sugar. Cook on a low fire till done. Run grated coconut and green chilies in a mixie for a minute and add to the cooked vegetables. Mix well and serve hot. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 24 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 60.2mg||2 %|
|Potassium 418.6mg||11 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 11.3g|
|Protein 1.7g||2 %|
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Calories per serving: 81
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