Take the grated carrots in a bowl and add the beaten curds and salt into it and mix well.

Heat oil in a small pan or a kadai.

Splutter mustard seeds.

Add the cumin seeds followed by the dry red chillies, green chillies and curry leaves.

Once you get a nice aroma, pour this onto the carrot-curd mixture.

Add the chopped coriander leaves, check for salt and mix well.

:- Serve with biriyani or kichidi.

Variation: Instead of carrots add grated beetroots.