Carrot Chutney

Ingredients

2 tsp oil

1 tsp urad dal

1 tsp chana dal

4 dried red chilli

2 clove garlic

2 tbsp onion, finely chopped

1 cup carrot, peeled & chopped

3 tbsp coconut, grated (optional)

small ball tamarind

½ tsp salt

for tempering:

2 tsp oil

1 tsp mustard

few curry leaves

Instructions

Take a tawa heat oil and roast urad dal, chana dal and red chilli. Saute garlic and onion until the raw smell disappears. Add carrot and saute until the colour changes. Allow the mixture to cool completely, and transfer to the blender. Add coconut, small ball tamarind and ½ tsp salt. Add in water as required and blend to smooth paste. Now for tempering heat oil. Add mustard and few curry leaves. allow to splutter. Finally, pour the tempering over carrot chutney and serve with dosa or idli.