Spicy Carrot Chutney

Ingredients:

Carrot - 1 medium
Onion - 1 medium
Tomato - 1 large
Garlic Clove - 1 no.
Ginger Root - 1/2 "
Channa Dhal - 1 tbsp
Red Chillies - 2 nos.
Salt
Cooking Oil - 1 tbsp

Tempering:

Cooking Oil - 1 tbsp
Red Chillies - 2 nos.
Urad Dhal - 1 tsp
Asafoetida a pinch
Curry Leaves a few

Method:

1. Dry fry Channa Dhal, Red Chillies separately and set aside.
2. Heat 1/2 tbsp of Oil and fry Onions, Garlic and Ginger let it cool.
3. In 1/2 tbsp of Oil fry chopped Tomato and grated Carrots until the raw smell leaves.
4. Once cool grind all the fried ingredients with Salt.
5. Temper with Asafoetida, Mustard Seeds, Red Chillies, Curry Leaves and Urad Dhal.



Serve with: Idly or Dosa