Ingredients:

Carrots 1/4 kilo – roughly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Lemon juice few spoons
Sesame oil few spoons.

For Tempering:

Mustard/Sesame oil few spoons
Mustard seeds 1/4 spoon
Asafoetida 1 pinch
Dry red chilies 3
Curry leaves few

Achaari Powder:

To Be Toasted Each Seperately and Powdered Togather:

Mustard Seeds 1 spoon
Fenugreek Seeds 1 spoon
Coriander Seeds 1 spoon
Fennel Seeds 1/4 spoon(optional)
Cumin Seeds 1/4 spoon(optional)
Asafoetida 1/4 spoon.

Method:

In a wide pan, heat oil. Add carrots, salt, turmeric and chili powder. Cover and cook.

When the vegetable is 3/4 th done….add the achari powder. Now fry over high heat without lid.

In a seperate sauce pan, heat oil. add tempering items. Now run this sesaonning over the above ‘poriyal’ made.

Fianlly squeeze lemon juice on top. Serve warm as a side dish for south/north Indian meals.