Carrot Coconut Chutney is a simple chutney served with Idli or Dosa etc. Those, who do not like Carrots, would also love this chutney.
Ingredients
Carrots (chopped) – 1 cup
Grated Coconut – ¾ cup
Ginger – 1 inch long piece
Oil – ½ tsp
Jeera (Cumin Seed) – ½ tsp
Red Chillies – 6 to 7
Bengal Gram (Channa Dal) – 1 tbsp
Curry Leaves – 2 strands
Tamarind – marble sized ball
Salt to taste
To Temper:
Oil – 1tsp
Mustard Seed (Rai) – ¾ tsp
Curry Leaves – 1 strand
Asafoetida (Hind) – ¼ tsp
Method
Heat ½ tsp of oil in a pan. Add Cumin Seed, Red Chillies, Curry Leaves and Bengal Gram. Sauté them till the lentils become golden brown.
Transfer to a mixer jar along with the chopped Carrots. Grind them together.
Add grated Coconut, salt and Tamarind. Grind to a smooth paste with required water. Transfer to a serving bowl.
Heat 1 tsp of Oil in the pan. Add Mustard and allow it to crackle. Add Curry leaves and Hing.
Add this tempering to the chutney and mix.
Serve with Idli, Dosa, Uthappa etc.
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