Peel and dice the carrots, roughly 1.5 cm sized cubes. This recipe uses Red Carrots as they are in season. The same recipe works perfectly well with orange/Ooty carrots available round the year.

In a container that fits in the pressure cooker, place the diced carrots, tossed in salt with 3-4 tbsp of water.

Pressure cook for 1 whistle and then on sim for 10 minutes. Open the cooker when cool enough to handle, remove the carrots, drain any excess water. Use this in sambar / rasam or dal, do not discard this water.

In a heavy bottomed pan, heat the coconut oil. Add a pinch of asafoetida and mustard seeds. Once the mustard seeds splutter, add the udad dal. Stir on high flame until the udad dal turns golden brown. Add the curry leaves, dried red chillies and quickly stir. The leaves and chillies will crisp up.

Add the diced and cooked carrot, toss gently, until the tempering coats the carrots. Check for salt and adjust accordingly.

Garnish with fresh coconut and remove into a serving bowl.

Serve hot with rice and rasam or sambar.