Spicy Carrot Stir-Fry Recipe – South Indian Style Vegetable Dish

Last Updated on 2 months by Neha Deshmukh

Spicy Carrot Stir-Fry Recipe – South Indian Style Vegetable Dish

Hey everyone! If you’re looking for a quick, flavorful side dish that packs a little punch, you have to try this South Indian-style spicy carrot stir-fry. It’s a staple in my family, and honestly, it’s one of those recipes I first made when I was just starting to experiment in the kitchen – super easy, but always a hit! It’s perfect with a simple bowl of rice and dal, and it comes together in under 30 minutes.

Why You’ll Love This Recipe

This isn’t your average carrot dish! The combination of simple spices, the lovely aroma of curry leaves, and a hint of heat from green chilies makes it incredibly addictive. It’s a fantastic way to add some veggies to your meal, and it’s naturally gluten-free. Plus, it’s a great introduction to the vibrant flavors of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 3 medium carrots (about 250g)
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder (about 1g)
• 0.5 teaspoon red chilli powder (about 2g)
• 0.5 cup water (120ml)
• Salt to taste
• 2 teaspoons coconut oil (about 10ml)
• 0.5 teaspoon mustard seeds (about 2g)
• 0.25 cup small onions, sliced (about 30g)
• 0.5 teaspoon ginger, grated (about 2g)
• 1 tablespoon garlic, minced (about 8g)
• A few curry leaves (8-10 leaves)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine.

• Coconut Oil: Seriously, don’t skip this! Coconut oil adds a subtle sweetness and a beautiful aroma that’s so characteristic of South Indian cooking. You can use refined coconut oil if you prefer a milder flavor.
• Mustard Seeds: These tiny seeds are essential for tempering. When they splutter in hot oil, they release a nutty, pungent flavor that’s just incredible.
• Curry Leaves: These fragrant leaves are a cornerstone of South Indian cuisine. They have a unique, slightly citrusy flavor. If you can find them fresh, that’s best!
• Regional Variations: In some parts of South India, you might find this dish made with a touch of tamarind paste for a tangy flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the carrots. Trim off the ends, peel the skin, and chop them into small, stick-like pieces. This helps them cook evenly and quickly.
2. In a kadai or deep pan, combine the chopped carrots, green chilli, turmeric powder, red chilli powder, salt, and water. Cover and cook over medium heat until the carrots are tender – about 10-12 minutes.
3. While the carrots are cooking, let’s get the tempering ready. Heat the coconut oil in the same kadai. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
4. Next, add the sliced onions, grated ginger, minced garlic, and curry leaves. Sauté until the onions turn translucent and fragrant, about 2-3 minutes.
5. Add the cooked carrots to the kadai with the tempering. Stir-fry everything together for 1-2 minutes, ensuring the carrots are well coated with the spices.
6. Serve hot with rice!

Expert Tips

• Don’t overcrowd the pan when stir-frying. This will steam the carrots instead of giving them a nice, slightly caramelized texture.
• Keep a close eye on the mustard seeds – they can burn quickly!
• Adjust the amount of green chilli and red chilli powder to suit your spice preference.

Variations

• Spice Level Adjustments: My family loves it spicy, but if you’re sensitive to heat, reduce the amount of green chilli or omit it altogether.
• Vegan Adaptation: This recipe is already naturally vegan!
• Festival Adaptations: During festivals, some families add a sprinkle of grated coconut for extra richness.

Serving Suggestions

This spicy carrot stir-fry is fantastic with:

• Steaming hot rice – a classic pairing!
• A simple dal (lentil soup)
• Roti or chapati (Indian flatbreads)
• As a side dish with a South Indian thali (platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of rice pairs best with this spicy carrot stir-fry?

I love serving this with a simple steamed white rice, like basmati or sona masuri. But you can also use brown rice or even jeera rice (cumin rice) for a bit more flavor.

2. Can I adjust the amount of green chilli to control the heat?

Absolutely! Feel free to use less green chilli, remove the seeds, or even omit it entirely if you prefer a milder dish.

3. What is the best way to store leftover carrot stir-fry?

Store it in an airtight container in the refrigerator. It’s best enjoyed within 3 days.

4. Can I use a different oil instead of coconut oil? How will it affect the flavor?

You can use vegetable oil or sunflower oil, but the flavor won’t be quite the same. Coconut oil adds a unique sweetness and aroma that really complements the spices.

5. Are curry leaves essential for this recipe? What can I substitute if I can’t find them?

Curry leaves are highly recommended, but if you absolutely can’t find them, you can try using a pinch of dried curry leaf powder (though the flavor won’t be as fresh). Some people also use a combination of lemon zest and a tiny bit of mint as a substitute, but it’s not quite the same.

Enjoy making this delicious and easy South Indian-style spicy carrot stir-fry! Let me know how it turns out in the comments below.