Carrot Chutney

by SobhaKesavan
one of the easy and healthy and no coconut chutney recipe for idli, dosa, pongal, vada or any tiffin items.
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 10 minutes
Servings
people
Ingredients
  • Grated Carrot - 2 cups
  • Black gram dhal - ½ tspn
  • Shallots - 5 to
  • Sliced ginger - 1 tspn
  • Red chilli - 2 Nos
  • Tamarind(As required) -
  • Bengalgram dhal - 2 tspns
  • Salt(To taste) -
  • Grated Coconut - 2 tspns
  • Mustard seeds - ½ tspn
  • Asafoetida powder - 1/8 tspn
  • Curry leaves - 3 to
  • Coconut/Refined Oil - 3 to
Cuisine Tamil
Prep Time 10 minutes
Servings
people
Ingredients
  • Grated Carrot - 2 cups
  • Black gram dhal - ½ tspn
  • Shallots - 5 to
  • Sliced ginger - 1 tspn
  • Red chilli - 2 Nos
  • Tamarind(As required) -
  • Bengalgram dhal - 2 tspns
  • Salt(To taste) -
  • Grated Coconut - 2 tspns
  • Mustard seeds - ½ tspn
  • Asafoetida powder - 1/8 tspn
  • Curry leaves - 3 to
  • Coconut/Refined Oil - 3 to
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat some oil in a frying pan and then add the grated Carrot
  2. Stir the grated carrot for about 5 minutes and allow to dry it little
  3. Then take the mix out from the frying pan and allow to cool it for some time
  4. In the same frying pan, add one or two tspns oil and heat the oil and burst mustard seeds in it. Then add Shallots, Red Chilli, Tamarind, Bengalgram dhal, Ginger, Asafoetida powder, Curry leaves and Coconut and stir the mix for about five minutes. When the colour of the mix turns into golden, put off the stove and allow to cool the mix.
  5. Then grind the Carrot and other ingredients (Shallots, Red Chilli, Tamarind, Bengalgram dhal, Ginger, Asafoetida powder, Curry leaves and Coconut) together adding required quantity of water and salt
  6. If necessary, add the mix of fried Mustard seeds, Red Chilli, Curry leaves and serve with Dosa/Idly/cooked rice
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