Carrot Coconut Chutney |
Ingredients
Onion | : | 1/2 Cup ( Roughly chopped) |
Tomato | : | 1/2 Cup ( Roughly chopped) |
Carrot | : | 1/3 Cup ( Roughly chopped) |
Green chilly | : | 4 to 5 no |
Shredded Coconut | : | 3 tbsp |
Salt | : | to taste |
For Seasoning | ||
Mustard Seeds | : | 1/2 tsp |
Urad dal | : | 1/2 tsp |
Oil | : | 2 tsp |
Curry Leaves | : | few |
Idly with Carrot Coconut chutney and Idly podi |
Method
- Heat a pan with little bit oil add Onion, Tomato, Carrot and Green chilly then fry it well for about 2 min to remove the rawness.
- Cool the mixture then add coconut. Grind it in the mixture as a fine paste.
- Trasfer this in to serving bowl and add salt to taste.
- Heat a pan with 1 tsp of oil.
- Add Mustard seeds and allow it to pop.
- Add Urad dal and Curry Leaves.
- Serve this Chutney with Hot Idly or Dosa.
- You can also add little bit chopped onion while doing seasoning. This enhances the taste of the chutney.
- Taste the Carrot and coconut before cooking. If it is sweet increase the amount of green chilly.
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