Carrot Chutney:
Carrot-2(cut to small pieces),Red chilly-7,Urad dhal-3tsp.,asafotida-small piece,garlic-3 clivettes ,mustard,oil,salt,tamarind-a pinch,mustard,curry leaves.
1.Keep pan on the stove and pour a tsp. oil and heat.
2.Add asafoetida,urad dhall,red chilly and fry till urad dhall becomes brown.
3.Keep it aside.Pour a tsp.oil on the pan and add cut carrot and garlic fry till raw smell goes off.
4.Keep all the fried substance with required salt,tamarind piece in a mixie jar and grind to fine paste by adding water.
5.Transfer the paste to the serving bowl.
6.For seasoning,keep the pan on stove and pour a tsp. oil and heat.add mustad and allow to crack.Then add cut curry leaves and pour this on the chutney.
7.Tasty carrot chutney is ready to serve with hot idis and dosas.
Instead of carrot,beet root also can be used. Number of chilly varies depending on the spice you need.
Carrot-2(cut to small pieces),Red chilly-7,Urad dhal-3tsp.,asafotida-small piece,garlic-3 clivettes ,mustard,oil,salt,tamarind-a pinch,mustard,curry leaves.
1.Keep pan on the stove and pour a tsp. oil and heat.
2.Add asafoetida,urad dhall,red chilly and fry till urad dhall becomes brown.
3.Keep it aside.Pour a tsp.oil on the pan and add cut carrot and garlic fry till raw smell goes off.
4.Keep all the fried substance with required salt,tamarind piece in a mixie jar and grind to fine paste by adding water.
5.Transfer the paste to the serving bowl.
6.For seasoning,keep the pan on stove and pour a tsp. oil and heat.add mustad and allow to crack.Then add cut curry leaves and pour this on the chutney.
7.Tasty carrot chutney is ready to serve with hot idis and dosas.
Instead of carrot,beet root also can be used. Number of chilly varies depending on the spice you need.
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