Authentic Carrot & Coconut Curry Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Carrot & Coconut Curry Recipe – South Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful side dishes that just make a meal. This Carrot & Coconut Curry is one of those recipes – it’s quick, easy, and bursting with South Indian flavors. I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since! It’s perfect with rice, roti, or even as part of a larger South Indian spread.

Why You’ll Love This Recipe

This isn’t just another carrot recipe. It’s a vibrant, subtly spiced curry that beautifully balances the sweetness of carrots with the richness of coconut and the tang of yogurt. It comes together in under 20 minutes, making it ideal for busy weeknights. Plus, it’s naturally vegetarian and gluten-free! Honestly, it’s a little taste of sunshine in a bowl.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 2.5 cups Grated Carrots (about 2 medium carrots)
• 0.5 cup Fresh Grated Coconut (about 1/2 cup packed)
• 1.5 cups Thick Curd/Yogurt
• 2-3 Green Chillies, finely chopped (adjust to your spice preference!)
• 2 teaspoon Coconut Oil
• 0.25 teaspoon Mustard Seeds
• Few Curry Leaves (about 1 sprig)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine.

• Coconut Oil: Don’t skip the coconut oil! It really adds to the authentic South Indian flavor. If you don’t have it, you can use vegetable oil, but the taste won’t be quite the same.
• Curry Leaves: These little guys are magic. They have a unique, citrusy aroma that’s essential in South Indian cooking. You can find them fresh or frozen at most Indian grocery stores.
• Yogurt: The type of yogurt you use matters. I prefer thick, full-fat yogurt (like Greek yogurt or dahi) for the best texture and flavor. In South India, different regions have their preferences – in Kerala, they often use a slightly sour yogurt, while in Tamil Nadu, a milder version is common. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, peel and grate your carrots. I like to use the medium holes on a box grater. Add the grated carrots to a mixing bowl. Then, toss in the chopped green chilies and grated coconut.
2. Next, whisk your yogurt until it’s nice and smooth. This helps prevent lumps. Pour the whisked yogurt into the bowl with the carrots and coconut. Add salt to taste and give everything a good mix.
3. Now for the tempering! Heat the coconut oil in a small pan (a tempering pan is ideal, but any small saucepan will do). Once the oil is hot, add the mustard seeds. Wait for them to crackle – this is important!
4. Once the mustard seeds are popping, add the curry leaves. They’ll sizzle and become fragrant. Immediately pour this hot tempering over the carrot-yogurt mixture.
5. Give everything a final, thorough mix. And that’s it! Serve immediately.

Expert Tips

• Don’t overcook the carrots! They should still have a little bit of crunch.
• Make sure your oil is hot before adding the mustard seeds. Otherwise, they won’t crackle properly.
• Taste and adjust the salt and green chilies to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: For a milder curry, use only one green chili or remove the seeds. For a spicier kick, add another chili or a pinch of red chili powder.
• Regional Variations: My friend from Kerala adds a pinch of turmeric powder for a beautiful color and earthy flavor. In Tamil Nadu, some people like to add a squeeze of lemon juice at the end for extra tang.
• Festival Adaptations: This curry is often served as part of Onam Sadhya (a vegetarian feast in Kerala) and other South Indian festivals. You can adjust the quantity to serve a larger crowd!

Serving Suggestions

This Carrot & Coconut Curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With steamed rice and a side of sambar and rasam.
• As a side dish with roti or paratha.
• As part of a South Indian thali (a platter with various dishes).
• Even as a light lunch on its own!

Storage Instructions

This curry is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious.

FAQs

Let’s answer some common questions!

• Is this dish best served hot or cold? Definitely hot! The flavors really come alive when it’s warm.
• Can I use store-bought grated coconut? Yes, you can! Just make sure it’s fresh and doesn’t have any added sugar.
• What type of yogurt works best for this recipe? Thick, full-fat yogurt is ideal. Greek yogurt or Indian dahi are great options.
• Can I make this ahead of time? You can prep the ingredients (grate the carrots, chop the chilies, grate the coconut) ahead of time. But I recommend making the tempering and combining everything just before serving.
• How can I adjust the spice level? Easily! Use fewer green chilies for a milder curry, or add more for a spicier one.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!