Carrot urad dal chutney is a prepared by first roasting urad dal and red chiles. Roasted ingredients are ground into fine powder along with cooked carrots. They are then ground into paste along with yogurt and seasoned with hot oil infused with spices. Serve carrot urad dal chutney with idly, dosa etc..
Makes: around 1 1/2 Cups of Carrot Urad Dal Chutney.
Carrot 3 – 4 Medium
Urad Dal 1 Tbsp
Whole Red Chiles 2
Yogurt 2 Tbsps
Lemon Juice 1 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, remove ends, wash the carrots and finely chop them.
Alternatively, wash the carrots (if using baby carrots).
Heat a flat pan on low heat, add urad dal and fry till its aromatic and turns light golden brown.
Remove urad dal from heat, add few drops of oil and broken red chiles.
Fry till red chiles are crisp.
Remove from heat and grind the urad dal and red chiles into fine powder using a spice blender.
Heat a tsp of oil in a pan, add carrots and salt.
Cook covered until carrots turn soft.
Stir occasionally if required.
Grind the carrots along with yogurt and urad dal red chile mixture into smooth paste.
Remove the carrot chutney onto a bowl and stir in lemon juice and adjust any seasonings if required.
Heat tsp oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to the carrot chutney.
Mix well and serve carrot urad dal chutney with idly, dosa etc..
Notes: Make sure carrots are not overcooked.
Suggestions: Adjust the amount of red chiles for spice and lemon juice for sourness depending on the sweetness of the carrots.
Variations: Alternatively, pressure cook or steam the whole carrots and then grind them.
Other Names: Carrot Minapappu Pachadi, Gajar Chutney, Carrot Urad Da Chutney.