Thursday, September 4, 2014

Carrot Chutney

Carrot - 1/2 cup, grated
Coconut - 1/2 cup, grated
Urad Dal - 1 tbspn
Red Chilies - 3 small, round ones
Tamarind - a small piece, peanut size or 1 tsp tamarind paste
Salt - as needed
Oil - 1/2 tsp

For tempering;
Oil - 1 tsp
Mustard Seeds - 3/4 tsp
Urad dal - 1 tsp
Curry Leaves - few

Heat 1/2 tsp of oil in a pan and fry the urad dal and red chilies till golden brown. Keep it separate. Now fry the grated carrots till raw smell goes off. Grind all the items together along with tamarind, coconut and salt with required amount of water to a smooth chutney.
Temper the items and mix it with the chutney.
Serve it with Idly or Dosa!

No comments:

Post a Comment