CARROT THOORUMOO
			    (Shredded Carrot "Salad")

	INGREDIENTS (in order and grouped):

	2   TBS Usli Ghee or Vegetable Oil

	Together in a small bowl:
	1/2 tsp black mustard seed
	1/8 tsp nigella seeds

	1   cup Carrot, shredded/grated (about 2 medium carrots)
	0-2  @  Green chilies (jalapeƱos work well)
	1+  pch Asafoedita (Inguva, Hing) powder
	1/4 tsp Salt

	1/2 cup yoghurt or sour cream [optional]

	1   TBS Lemon juice (about half a medium lemon)
	1   TBS tamarind water

	1/4 cup Cilantro (Coriander Leaves - dhaniya), chopped coarsely


	1. Shred carrot and chop green chilies finely (or any way you
	   like) and reserve, together, mixed with asafoetida and salt,
	   in a bowl.

	   Heat oil in a skillet which has a cover.

	2. When oil is hot, a bit past the point of fragrance, add
	   black mustard seeds and nigella seeds.
	   Quickly cover the pan and swirl.

	3. Open, and add mixture (Asafoetida, shredded/grated carrot,
	   chopped green chili, and salt). Fry for six minutes on
	   high heat, stirring, of course.
	   The carrots will lose some water, soften and absorb some oil.

	4. Remove from heat and mix in lemon juice, and cilantro,
	   and cover again for minute or two.  This acts as a deglazing.

	5. This will cool to room temperature quickly, and is truly
	   best eaten that way, anyhow.


	1. The amounts are approximate.  You can do this by eye and
	   hand once you get used to it.  It goes with just about
	   anything, as a side dish, or simply with chapatti or
	   paratha and yoghurt, and/or mixed with freshly made rice.

	   It will keep well cooked in a refrigerator for a week
	   or so, and can be gently heated, or simply allowed to
	   return to room temperature.

	   Variation: mix in some yoghurt, and call it a
		"Carrot Raita".  In this case you really
		do want the carrot grated, not shredded.
		It should be cool when the yoghurt is added,
		and served cooled or chilled.

	   Variation: add a few TBSs of shredded coconut to the
		the frying pan, and bring it a light tan before
		adding the carrot.

	   This is actually rather subtle, and should not be used
	   with bready things like pitas, but chappati are good.

	   I call it "salad" rather than curry or korma.
	   It seems to have become a matter of nomenclature that
	   "a korma uses milk products", while a "curry" does not.
	   It's all a bit of confused silliness since what a "curry"
	   is, is not defined, except as some British nonsense that
	   is piquant and "spicey".  They wouldn't know the myriad
	   differences if they tripped over them.  No "curry" they
	   have ever heard of contains a "curry" (kari) leaf.

	   The ability to create an empire is not an indicator of
	   intelligence, probably, just the opposite, but is surely
	   rather contraindicative of being civilized.

	   Alas, many culinarily challenged Indians have taken the
	   usage of the word "curry" back into their vocabulary, and
	   with absolutely no idea what it means.

	2. This is a small recipe, that can be scaled up by a factor
	   of 4 using a large fry pan.  A food processor to shred or
	   grate the carrots makes the cooking easy and fast. Otherwise,
	   grandma's old four sided grater will work fine for shredding.
	   Shredding, not grating.

	3. Kiddies and immature adults may not like asafoetida. You
	   could substitute garlic; if they don't like that either, try
	   shallot; if they don't like that, try scallions or onions;
	   if they don't like either, give them pabulum, a cook book and
	   an ordinance map to someplace else, like MacDerbis.

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Created: June 25, 2007
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