Sunday, April 28, 2013

Carrot Chutney


Carrot - 2 shredded
Onion - 1 chopped
Tomato - 1 chopped
Ginger - 1" piece
Garlic - 1 or 2 pods
Dry Red Chillies - 2
Channa Dal - 2 tsp
Urad dal - 2 tsp
Cumin seeds - 1 tsp
Oil, Salt and hing as required

To Temper

Oil, Mustard Seeds, Curry leaves, Urad dal

  • Heat oil in a pan. Fry cumin seeds, channa dal, urad dal, red chillies, garlic and ginger
  • Add in the onions and saute till transparent and then add the tomatoes
  • Stir for couple of minutes and then add the grated carrots
  • Cook for 2-3 minutes and switch off the stove
  • Let it cool and grind to a smooth paste
  • Do the tempering and add it to the chutney
  • Goes well with idly, dosa, pongal, chapathi or even curd rice

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