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Carrot Chutney

Carrot Chutney
Serving Size:4

1 cup of shredded carrots
2 garlic crushed
5 dried chillies
4 curry leaves
1/2tsp of cumin seeds
1/4tsp of hing powder
1/2 tomatoes chopped
1tsp of mutard seeds
1tsp of urad daal
2 dried chillies
2tbsp of tamarind pulp
2tbsp of coconut powder
Salt to taste

Preparation Methods:
Coat a fry pan with 2tbsp of oil, add cumin,curry leaves,dried chillies,tomato and garlic cloves, Fry till the garlic turns slightly brown then add the shredded carrots,salt and hing powder. Let it cook for 10minutes. Then add the tamarind pulp. Let the mixture simmer in the pulp,then finally add the coconut powder. Combine well and let it cool.

Once cooled grind the mixture coarsely. Coat the same frying pan with another 2tbsp of oil, add the mustard seeds,once it starts to crack add the dried chillie ,urad daal and 2 curry leave. Let it fry well in the oil, pour mixture to the carrot chutney.Serve with hot steaming iddies...


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