Wash and peel the carrots. I have weighed the carrots after i peeled them, they weighed 207 grams. Grate the carrots. I use the big hole grater.
Heat oil in a heavy-bottom pan, splutter mustard seeds, add red chilies, next add curry leaves and hing. saute quickly. If adding the dals to the tempering, add it now and saute until they turn golden brown.
Now add the grated carrots to this and mix well. Sprinkle little water and reduce the flame to medium, cover and cook for 5- 8 minutes. The carrots must be almost cooked by this time.
Remove the cover, add salt and sprinklelittle more water, mix well. Cover and cook for another 2- 3 minutes.
Remove the cover, add the grated coconut, mix well and take it off the heat. Serve this curry as an accompaniment with rice.