Finely diced carrots sautéed in Coconut oil tempering and dressed with fresh grated coconut
A healthy meal for me any day is the traditional native food. The ones that we ate while growing up, the recipes that have been handed down by previous generation to the next. I also strongly believe that our older generation, to a major extent, has already figured the science of human diet. They have designed our meal system and made food combinations in a way that the three major macronutrients, that are essential for the proper body functioning are included in the diet. Even the order we follow while eating a full fledged meal, Sambhar, Rasam & Curd should have some purpose. I have no scientific back up for this (yet) but it's my strong feeling that there is and there have been many instances where I was proved wrong for ridiculing certain customs,as a naive adolescent rebel, without trying to understand its sense & purpose.
அளவுக்கு மிஞ்சினால் அமிர்தமும் நஞ்சு - Too much of anything is good for nothing
Moderation is the key here. Having food in Moderation and keeping an active lifestyle is also a way to be hale and healthy. My father is an ideal candidate for this principle. I have never seen him saying no to any food and never ever heard him asking for more than what is required. He always tells me that you should not reject any dish even if it is a deep fried item or a cake. His motto is simple - have everything and don't indulge. Also he never stays idle and keeps his routine like clockwork. How much I wish that I had inherited this quality from him! Darn you genes!
My everyday diet is simple and I am really working hard on being consistent with it. I try to follow my traditional meal, the ones that I grew up eating. I see to that I have one veggie, a protein dish and rice or chapathi. My lunch last week was parupu urundai kuzhambu with carrot poriyal and rice and ghee. This combination makes sure that I get a handful of these essential macronutrients.The only catch is that making kuzhambu is time consuming esp the steamed lentil balls - parupu urundai. To make things easier I would advise you to prepare the lentil mixture the previous night and steam them just before making the kuzhambu. If you are making the exact combo, you can steam the lentils and carrots together ( if you have 2 tier steamer ) or even otherwise it will take max 10 minutes each. I am sharing with you all my recipe for the carrot poriyal.
Finely diced carrots sautéed in Coconut oil tempering and dressed with fresh grated coconut
- 5 Cups Finely diced carrot
- 3 tablespoon Fresh grated coconut
- 1 tablespoon Thengai Ennai | Coconut Oil Or normal cooking oil
- ¼ teaspoon Kadugu | Mustard seeds
- 1 teaspoon Ulunthu | Split Black gram
- 2 teaspoon Kadala Parupu | Channa Dahl
- ¼ teaspoon Perungayam | Asafoetida
- ¼ teaspoon Manjal Thool | Turmeric powder
- 6 no's Karivepilai | Curry leaves, torn
- 2 no's Pachai Milagai | Green chillies, slitth
Steam the chopped carrots for about 7 minutes or until they become tender to bite.
In a pan, add coconut oil and keep it on medium flame. Once it becomes hot, add the mustard seeds and let it splutter. Then add curry leaves, green chillies and channa dal & ulunthu. Keep stirring until channa dal turns golden brown.
Then add the turmeric & asafetida. Immediately add the cooked carrots and mix well. Check for salt and adjust. Finally add the coconut gratings; mix it well and turn off the flame.
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Looks delicious nisha!! a simple poriyal, which i make often! love the way you have presented it! 🙂
And that description is classy 'finely diced carrots, sauteed in coconut oil' !! 🙂
That is such a simple and delicious carrot curry Nisha. Lovely clicks.
I also had multiple rebellious phases, but now I have come to consider that traditional food to be the best for us. Our body is tuned to it and there are multiple examples, like your dad and mine, within our families itself to highlight the positives.
Carrot poriyal looks great, I add some beans too to this dish.
Beautiful colour of the poriyal. Its true that traditional meal plans were the best. No wonder our grandparents were much stronger than what we are.
That Carrot poriya looks so good Nisha and so lovely to read about your Dad..:)
How delicious this poriyal looks. Its my all time favourite side dish, especially with vatha kuzhambu, dunno why i just love this combination. Beautiful plating there.
It is very tough not to indulge and it takes a lot of determination. The poriyal is one of my fav side dishes from my childhood. It looks so good..
Beautifully presented meal . I agree with you the older generation has planned our meals very well . Good to read about your father , I wish we could follow the so many good habits our parents have .