Ingredients

The following ingredients have 3 Servings
  • 3 cups grated carrot
  • 2 tablespoon chana dal
  • 3-4 dried red chiles
  • 1 teaspoon tamarind extract
  • 1/4 teaspoon asafoetida
  • salt
  • 3 teaspoons oil
  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 12 curry leaves
  • 2 dried red chilies or green chilies

Instruction

  • Rinse, peel and grate or cube the carrots.
  • Heat oil in a pan and add asafoetida, dried red chilies and chana dal. Saute for 2-3 minutes.
  • Add the grated carrot and saute well for 3-5 minutes. Remove to a plate. Add the tamarind to the hot kadai and saute for just a minute. Allow to cool.
  • Grind everything together smoothly. Add little water and salt as required while grinding.
  • In the same pan heat oil for tempering. Add 1 tsp mustard seeds, 1 tsp urad dal, 2 broken red chilies and a some curry leaves. Fry for a minute.
  • Add the tempering to chutney along with oil and mix well. Serve hot with idli dosa.