Carrots with Poppy Seeds

gajar posto Carrots with Poppy Seeds
Carrot Gasagasala Kura.

Carrots are paired with poppy seeds in this recipe. Poppy seeds or posto is soaked in hot water for an hour or two and ground into smooth paste along with mustard seeds. Carrots are chopped into small pieces. Oil is tempered with panch phoran and later carrots are added and cooked in the poppy seeds paste till soft and almost dry.
Makes: 4 – 6 Servings of Carrots with Poppy seeds


Carrots 3 Medium
Poppy Seeds 1 – 1 1/2 tbsp
Mustard Seeds 1/2 tsp
Green Chillies 2 – 4
Panch Phoran 1/4 tsp
Sugar a pinch
Salt to taste
Mustard Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop carrots into small pieces.
Soak poppy seeds in 2 tbsps of hot water for more than an hour.
Remove stems, wash and roughly chop green chillies.

Grind soaked poppy seeds with mustard seeds and green chillies into paste adding little water as necessary.

Heat oil in a pan, add panch phoran.
Once panch phoran releases aroma or starts to crackle, add carrots and salt.
Fry for a minute and stir in ground poppy seeds paste and half a cup of water.
Cook covered on low flame till carrots are cooked and become soft.
Stir occasionally, add more water if required and cook covered till done.
Uncover, add sugar and stir fry for a minute or two to evaporate any excess moisture.
Serve carrots with poppy seeds over plain steamed rice.
Notes: Make sure not to overcook the carrots.

Suggestions: If carrots are still uncooked, sprinkle few tbsps of water or milk and cook covered till done.
Variations: Boil carrots prior to cooking till half done. Green chilli can be finely chopped and added as a variation to grinding. Cumin seeds powder, coriander powder, red chilli powder can be added to the tempering for extra spice.
Other Names: Gajar Posto.


Carrot Rasam

carrot rasam Carrot Rasam
Carrot Rasam


Carrots 2 medium
Toor Dal 1/2 cup
Green Chile 1
Tamarind 1/2 inch sized ball
Turmeric Powder a pinch
Salt to taste


Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash, remove ends, peel and roughly chop carrots.
Cook carrots in half a cup of water until soft.
Mash carrots into rough paste using a blender.
Cook toor dal in 3 cups of water until mushy.
Alternatively, pressure cook toor dal and chopped carrots with few cups of water for 3 whistles.
Remove stem, wash and slit the green chile.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, tamarind, cooked toor dal, mashed carrots, three cups of water, turmeric powder and salt.
Boil covered the whole mixture on low flame for 5 – 10 minutes and remove from heat.
Serve hot with steamed rice and dollop of ghee.

Notes: Add a clove, a tbsp of coriander powder and a tsp of red chile powder to the carrot rasam and boil for few more minutes if you wish.


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