Friday, May 31, 2013

Carrot chutney

Carrot chutney


Carrot                  -11/2 cup cubed
small onions        -6-8
red chillies           -3
Curry leaves        -few
chana dhal           -1/2 tbsp.
shredded coconut-1 tbsp.
tamarind paste     -1/4 tsp
salt                       -to taste
oil                        - 11/2 tsp
mustard seeds      -1/4 tsp
urad dhal             -1/2 tsp


  • In  a pan heat oil and fry chana dhal and red chillies until golden.

  • Add onions and curry leaves and fry until transparent.

  • Add the cubed carrots and fry for 2 -3 minutes.

  • Add some water and tamarind paste and cook until the carrots are soft and tender.

  • Add the shredded coconut to it and cook it for a minute.

  • Allow it to cool off and blend it finely adding desired salt.
  • Temper with mustard seeds and urad dhal.

  • Serve the chutney with Idli/dosa

Serves  3


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