Thursday, August 14, 2014

CARROT CHUTNEY

CARROT CHUTNEY

In South India, we eat idlis, dosas and many other dishes that require the making of chutneys as accompaniments. The more common of the chutneys are those made of mango, tomato, ginger, coriander, etc. Here is a sample of some of these chutneys.

Not so common is the chutney made of carrots! I had learnt this recipe from my aunt who lived in Tamilnadu for many years.




Ingredients:
  • Carrot, grated, 3/4 cup 
  • Red Chillies,( Byadgi variety), 7-8 or as per taste 
  • Urad dal, 2 tbsp
  • Coconut, grated, 3/4 cup
  • Tamarind, size of a tamarind seed 
  • Salt, to taste
  • Oil, for frying
For Seasoning:
  • Oil, 1 tsp
  • Mustard seeds, 1/2 tsp
  • Urad dal, 1 tsp
  • Curry leaves, 1 sprig
Method:

Wash and grate the carrots
Put some oil in a kadhai and when it is heated, add the red chillies and then the urad dal
Fry till the dal changes colour and the chillies become crisp. Keep aside.
Next, fry the grated carrots till the raw smell disappears. Allow this to cool.
Grind together coconut gratings, roasted red chillies, urad dal , tamarind, carrots and salt to a smooth paste, adding just the required amount of water 
Lastly, season the chutney with mustard seeds, urad dal and curry leaves.