Carrot Coconut Chutney for Tiffins

Grated Carrot : 1 cup

Green Chillies : 4 to 6

Mustard Seeds : ½ tsp

Urad Dal : ½ tsp

Cumin Seeds : ¼ 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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