1 cup grated Carrot
1/2 medium sized Onion
1 large Tomato
1/4 cup grated Coconut
1 Garlic clove
1/4 inch sized Ginger
2 - 3 Red Chillies
1.5 tsp Bengal gram seeds
Salt to taste
4 - 5 Curry leaves
1/2 tsp Mustard seeds
Pinch of Asafetida powder
2-3 tsp Oil
Recipe:
Grate the carrot as shown in the picture below. Chop the onion, tomato, ginger, garlic into small pieces as shown in the picture below.
Put 1 tsp oil in a pan and heat. Add chopped ginger, garlic and fry them for about 1-2 mins. Add chopped onion and fry them for about 3-4 mins in medium flame. Add chopped tomatoes, carrot, salt and fry them for about 1 min. Cover the lid and cook them for about 8-10 mins in medium flame.
Dry roast the bengal gram seeds, red chillies in medium flame until they give nice aroma. Add grated coconut and fry them together for about 3-4 mins in medium flame as shown in the picture below.
Put this cooked mixture, dry roasted coconut in a mixer and grind them to smooth paste by adding sufficient amount of water. Put mustard seeds, 1 tsp oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosa/Rotti/Chapathi. I tried this recipe from Sangeetha-Girish Blogspot. Thanks Sangeetha for the recipe.
