Saturday, July 10, 2010

Carrot Chutney

  • Carrots-4 (finely chopped)
  • Red chillies-5
  • Oil - 1 tbsp
  • Tamarind juice - 1 tbsp

 Tadka/ Seasoning:
  • Haldi - a pinch
  • Cumin seeds/Jeera – 1 tsp
  • Mustard seeds/Avalu – 1 tsp
  • Hing/Inguva – 1 tsp
  • Curry Leaves – few hand full

  • Heat the pan and add oil to it.
  • Add the chopped carrots and cook it till tender soft.
  • Remove from heat and keep it aside and let it cool. 
  • Take another pan and add few drops of oil and add red chillies and fry them.
  • Take a blender/grinder and add carrot, red chillies, tamarind juice, and salt and grind to form a coarse paste.
  • Remove the mix into a bowl and add the tadka to the chutney.
  • Serve hot with Rice /Roti.

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