Tuesday, 17 February 2015

Carrot Chutney !





Carrot chutney is a very simple and yummy accompaniment for Idli/ Dosas. It goes very well with hot rice too. It is a perfect dish for kids who deny eating carrot in any other forms as they cant makeout it is made of carrot. Also the color of the chutney is so eye appealing that they cant deny :)
It tastes awesome coz it is a perfect blend of flavours with the sweetness of carrot, spiciness of chillis and ginger and tanginess from tamarind.



INGREDIENTS

English
Tamil
Telugu
Hindi
Quantity
To Saute and Grind
Oil
Ennai
Nune
Thel
1 tbsp
Carrot
Carrot
Carrot
Gajar
1 cup (Grated)
Dry Red Chillis
Kainda Milagai
Endu Mirapakaya
Sukhi Lal Mirch
4 - 5 Nos
Onion
Vengayam
Ullipaya
Pyaaz
1 small
Garlic
Poondu
Vellulli
Lehsun
3 Big
Ginger
Inji
Allam
Adrak
2 inch piece (chopped)
Tamarind
Puli
Chinthapandu
Imli
amla size
Asafoedita
Perungayam
Inguva
Hing
a pinch
Urad Dal
Ulutham Paruppu
Minapappu
Urad ki Dal
1 1/2 tbsp
Coconut
(Fresh/Dessicated)
Thengai
Kobbari
Naariyal
1 tbsp (Grated)
Salt
Uppu
Uppu
Namak
As Needed
To Temper
Oil
Ennai
Nune
Thel
1 tbsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakarra
Jeera
1 tsp
Curry Leaves
Karuvepilai
Karivepaku
Karu patha
1 sprig


STEPS
  • Heat a pan , add oil and once hot add the urad dal and fry till golden brown.
  • Then add the red chillis., ginger and garlic and saute for a minute. 
  • Now throw in the onions and Hing and saute till they turn translucent.

  • Then add the grated carrot and required salt and saute 4 - 5 minutes. 
  • The raw smell of carrot should fade it should be cooked. LAstly add the coconut and saute for a minute and turn off stove.



  • Once the mixture is cool, add tamarind and grind it to a coarse consistency.
  • Heat a small pan, add oil, once hot add mustard seeds. When it splutters, add jeera and curry leaves and turn off stove. Pour this tadka on the chutney.


You can serve this chutney with idli/dosa or even with hot steamed rice with ghee. 


See you soon with another easy recipe. 

With Love,

1 comment: