Today I am posting a recipe which is a rare combination with Idli but it tastes too good, nutritional dish too. Bored of preparing Coconut and Tomato Chutney ? here comes a new one Carrot Chutney, its a multi flavored dish, you can feel the taste of both sweet, spicy.It does magic and you need to prepare few more extra Idli's :).You can also accompany this with dosai and rice.Give it a try and let me know your feedback.
Ingredients
Instructions
1) Heat few drops of oil in tawa/pan, add hing,channa dhal, curry leaves, red chilies, garlic and coconut to it one by one and saute it well. Keep it aside. ( I roasted coconut and garlic separately but that is not necessary, you can roast everything together).
2) In the same pan add few more drops of oil and add carrot to it and cook it well until the raw smell goes.
3) Now grind both the above said mixture and carrot in a blender by adding some water to it.Add salt and grind it one last time and check for the taste.
4) Transfer it to serving bowl.
5) Heat few drops of oil in a pan/tawa, add mustard seeds to oil once it splutters add few curry leaves to it and pour it on the Carrot chutney in the serving bowl.
Notes:
1) You can also roast small gooseberry sized tamarind along with coconut mixture, this gives a tangy taste.
2) If needed add water to bring it to your desired consistency.
3) If you felt it is not spicy, once it is blended, add one or two red chilies to the oil while tempering and pour it on the chutney.
| Carrot | 2 Medium Size(Grated or Chopped) |
| Coconut | 1/4 Cup(Grated or Chopped) |
| Channa Dhal/Bengal Gram | 2 tblsp |
| Salt | As per taste |
| Hing/Asafoetida | A Pinch |
| Curry Leaves | A bunch |
| Garlic | 3 to 4 cloves |
| Red Chilies | 2 to 3 Nos (As per your taste) |
| Oil | 1 tblsp |
| Mustard Seeds | 1 tsp |
| Curry Leaves | 6 to 7 Nos |
3) Now grind both the above said mixture and carrot in a blender by adding some water to it.Add salt and grind it one last time and check for the taste.
4) Transfer it to serving bowl.
5) Heat few drops of oil in a pan/tawa, add mustard seeds to oil once it splutters add few curry leaves to it and pour it on the Carrot chutney in the serving bowl.
Notes:
1) You can also roast small gooseberry sized tamarind along with coconut mixture, this gives a tangy taste.
2) If needed add water to bring it to your desired consistency.
3) If you felt it is not spicy, once it is blended, add one or two red chilies to the oil while tempering and pour it on the chutney.
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