Carrots are cooked in oil till soft and are ground into paste along with chana dal, green chiles and tamarind. Carrot chutney is finished with seasoned oil and can be served with steamed rice or with dosa etc…
Makes: around 1 Cup of Spicy Carrot Chutney.
Carrot 2 – 3 Medium
Tamarind 1 inch Sized Ball
Green Chiles 2
Chana Dal 2 Tbsps
Salt to taste
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 4
Oil 2 tsps
Method of preparation:
Peel, remove ends and wash the carrots.
Remove stems, wash and chop green chiles.
Break tamarind into small pieces.
Grate the carrots and keep aside.
Heat a tsp of oil in a pan, add chana dal.
Fry till chana dal turns light golden in color, and remove onto a bowl.
In remaining oil, add the green chiles.
Fry for few seconds, add carrots and salt.
Cook covered until carrots turn soft.
Grind chana dal into powder using a spice grinder.
Stir in the carrots along with green chiles and tamarind and grind again into smooth paste.
Remove the carrot chutney onto a bowl.
Heat tsp oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat and add to the carrot chutney.
Mix well and serve spicy carrot chutney with steamed rice or with idly, dosa etc..
Notes: Make sure carrots are not overcooked.
Suggestions: Adjust the amount of green chiles for spice and tamarind for sourness depending on the sweetness of the carrots.
Variations: Alternatively, pressure cook or steam the whole carrots and then grind them along with fried green chiles and tamarind.
Other Names: Carrot Pachadi, Gajar Chutney, Spicy Carrot Chutney.