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Carrot Instant Pickle


  • Carrot big size – 1 No
  • Red Chilli Powder – 1 teaspoon
  • Fried Fenugreek Powder – a pinch
  • Asafotida Powder – a pinch
  • Lemon Juice – 2 teaspoons
  • Oil – 2 teaspoons
  • Mustard – 1 teaspoon
  • Salt – 1 teaspoon


  1. Wash the carrot and peel the skin. Cut it into small pieces.
  2. In a kadai put the oil and when it is hot add mustard. When it pops up add asafotida powder, red chilli powder and fry for a second. Then add the carrot pieces and mix it well. Add salt and fenugreek powder and stir it once again for few seconds in a low flame and switch off the stove. When it is cooled, add lemon juice and stir it thoroughly.
  3. Goes well with Curd Rice.

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