carrot chutney recipe | carrot pachadi | gajar ki chutney

firstly, in a tawa heat 2 tsp oil and roast 1 tsp urad dal, 1 tsp chana dal and 4 dried red chilli.

also, saute 2 clove garlic and 2 tbsp onion until the raw smell disappears.

further, add 1 cup chopped the carrot and saute until the colour changes.

allow the mixture to cool completely, and transfer to the blender.

add 3 tbsp coconut, small ball tamarind and ½ tsp salt.

add in water as required and blend to smooth paste.

now prepare the tempering by heating 2 tsp oil.

add 1 tsp mustard and few curry leaves. allow to splutter.

finally, pour the tempering over carrot chutney and serve with dosa or idli.