~ Carrot Kobbari Pachadi ~Ingredients :Grated Coconut : 1 cup
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
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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Reva says
I have had carrots as a dip but not as Chutney... Loved it..:)
Reva
Priya says
Quite a fabulous combo for chutney,looks awesome.
Sowmya says
Never tried carrot chutney..looks so delicious ..will try soon..thanks for the recipe !
Nirmala's kitchen says
First time visiting your blog!!!Wonderful recipes.
Nirmala's kitchen says
First time visiting your blog!!!Wonderful recipes.
Hamaree Rasoi says
Never made chutney with carrots...But this is looking interesting..must try it once
Deepa
Hamaree Rasoi
Nithya says
Carrots in chutney is new to me and sounds delicious 🙂
Santosh Bangar says
fabulous chutney with combo of carrot
Chandrani Banerjee says
Tasty healthy chutney..
RAKS KITCHEN says
I too make very similar to this!Love it!