This is a great alternative to the regular coconut chutney. Even kids and adults who don’t like carrots will love this chutney!
Oil – 1 tsp
Peeled and diced Carrots – 400 Gms
Urad Dal – 1 tbsp
Channa Dal – 2 tbsp
Curry Leaves – from 2 twigs
Dried Red Chillies – 6 to 8 (or to suit taste)
Garlic – 2 pods
Pear Onion (Shallots) – 8 t0 10 (Or Small Onion – 1 (chopped)
Medium Tomato – 1 (chopped)
Salt – to suit taste
Tamarind – small marble sized ball
Oil – 1 tbsp
Mustard Seed – ½ tsp
Urad Dal – ½ tsp
Curry Leaves – from 1 twig
Asafoetida – 1/8 tsp
Heat 1 tsp of Oil in a pan. Add Urad Dal and Channa Dal. Roast them for 30 to 40 seconds in low flame. Add Curry Leaves and dried Red Chillies. Roast till the Dal turns pink.
Add Pearl Onions and Garlic. Cook for a minute in medium flame.
Add the chopped Tomatoes, Carrots, Salt and Tamarind. Mix them well and simmer for 5 to 6 minutes covered with a lid in low to medium flame. The carrots must be cooked fork tender.
Allow them to cool and then grind them into a coarse paste using very little water. Transfer the chutney to a serving bowl.
Heat a tbsp of Oil for tempering. Temper the Mustard Seed, Urad Dal, Curry Leaves and Asafoetida. Pour this tempering over the Carrot Chutney and mix well.
Serve the Poha Idlis with this Carrot Chutney. We can serve with other chutneys also.