Tuesday, November 24, 2015

Carrot chutney without coconut

Carrot chutney
Carrot chutney


For working women, making idli, dosas for breakfast and dinner saves time and energy. But making different side dishes daily is a nightmare. How about a healthy chutney without coconut ? Yeah, this carrot chutney recipe comes as a wonderful side dish for idli and dosas. Try out this carrot chutney at your home and share your feedback in the comments section below.

Ingredients (serves for 4)


Carrot - 3 (medium size)
small onions - 10 - 15 nos
oil - 2 teaspoon
mustard seeds - 1 tsp
curry leaves - few
urad dal - 1 tsp + 3 tsp
gram dal / channa dal - 3 tsp
garlic - 5 -6 cloves
water - 1/4 cup [ 1 cup size = 240 ml ]
red chili - 3 (big size)
salt - as needed


Method:


  • peel off the carrot skin and cut into big chunks. Peel off the skin from small onions and garlic as well. Keep it aside.
  • heat a vessel with 1 tsp of oil
  • add 3 tsp of urad dal, red chili and 3 tsp of channa dal
  • fry till it becomes golden brown in color
  • add onion and garlic
  • fry till the onion becomes transparent
  • add the carrot pieces, salt and water
  • cook covered for 5 minutes
  • switch off the flame after 5 minutes and let it cool down
  • once it gets cooled down, grind everything by adding little water if needed
  • heat 1 tsp of oil in the same vessel and temper the items - mustard seeds, 1 tsp of urad dal and curry leaves
  • once the mustard seeds splutters add it over the grounded carrot chutney
  • Serve as a side dish for idli and dosa varieties. 


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