Carrot Coconut Chutney for Tiffins

~ Carrot Kobbari Pachadi ~
Ingredients :

Grated Coconut : 1 cup
Grated Carrot : 1 cup
Green Chillies : 4 to 6
Mustard Seeds : 1/2 tsp
Urad Dal : 1/2 tsp
Cumin Seeds : 1/4 tsp
Curry Leaves : 1 sprig
Tamarind : small piece
Salt to taste
Oil : 1 tbsp

Method :

Heat a tea spoon of oil in a pan. Add the split green chillies and grated carrot and fry for 5 minutes and allow it to cool. Put the coconut, roasted carrots, salt, tamarind and little water in a blender and grind into a smooth paste. Heat oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds and let them splutter. Now add the curry leaves and switch off the flame. Add this tadka to the chutney and mix well. Serve with dosa, idli, pongal or upma.

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