Carrot Chutney

Ingredients:

2 medium size Carrots grated

10 medium hot Green chillies (washed and each broken into two pieces)

marble size Tamarind ball / 1/2 lemon juiced

2 garlic cloves

2tsp Cumin seeds

salt as per taste

oil

for tempering:

mustard seeds

Skinned split black lentils / chaya minapappu/urid dal

curry leaves/coriander leaves

asafoetida/hing

Dried red chilli halved

Method:

1. Mix the grated carrot with the lemon juice. Keep aside while u do the spicing up process. If not using the lemon juice but the tamarind grind the tamarind with the fried chillies.
2. Heat 2 tsp oil in a pan and throw the chillies in ( protect urself from the hot smell and spluttering chilli seeds).
3. Fry them for 2 mins stirring them or rocking the pan.
4. Now do the tempering/Tadka/Talimpu in the same pan and keep aside.
5. The mortar and pestle work the best here.If u dont have that option go on with ur machinary.
6. Grind the cumin seeds and the garlic cloves with the tamarind with rocksalt into smooth. This rocksalt helps in crushing the tamarind good.
7. Now add the chillies and grind them too but into rough pieces, but not smooth paste. This gives the taste to the chutney.
8. Take some of the grated carrot and grind it roughly.
9. Add this to the remaining carrot. Mix well. Taste it, adjust the seasoning as per ur taste.
10. Now top with the tempering.

Tastes gud with rice. Works with roti ,idli, dosa as well.

Enjoy.