Saturday, 28 January 2012

Carrot Coconut Chutney

Carrot 1 – 2
Grated Coconut 1 Cup
Green Chiles 2 – 4
Tamarind 1 inch sized Ball
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Peel, remove ends and grate or finely chop the carrot.
Remove stems, wash and halve the green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to soften it.
Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers.
Grind carrot, coconut, tamarind extract, green chiles and salt into smooth paste by adding sufficient water.
Remove the ground carrot coconut chutney into a bowl.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above chutney bowl.
Serve carrot coconut chutney with steamed rice or idly or dosa etc.