My mom used to prepare this carrot chutney that goes well with hot steamed rice and ghee, it is so heavenly to have this on fasting days when the only meal is the mid-day meal. I make this mostly to accompany idli/ dosa. It has a natural sweetness from carrot and the flavor of roasted carrot itself is so good. One of my friends had recently tried this and was happy that her kids who don't eat carrots just loved it.
Ingredients:
1. Carrot – 4
2. Tamarind – a marble size
3. Red chillies - 3
4. Salt as per taste
5. Oil - 1 tsp
For tempering:
6. Mustard seeds - 1/4 tsp
7. Curry leaves - 1 sprig
8. Urad dal - 1/2 tbsp
9. Asafoetida - 1 pinch
10. Oil - 1/2 tbsp
Method:
Step 1: Heat oil in a pan and sauté the peeled & sliced carrots until soft and keep aside
Step 2: Roast the red chillies in a same oil.
Step 3: Now put carrot, chillies, salt and tamarind into a mixer and grind coarsely using water.
Step 4: Temper with mustard seeds, urad dal, asafoetida and curry leaves
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