By Nikita Toppo
Make this winter-special chutney at home and enjoy with idli, dosa or any paratha.
2 tsp oil, 1 tsp urad dal, 1 tsp chana dal, 4 dried red chilli, 2 clove garlic, 2 tbsp onion (finely chopped), 1 cup carrot (peeled & chopped), 3 tbsp coconut (grated), a small ball tamarind, ½ tsp salt, For Tempering: 2 tsp oil, 1 tsp mustard, few curry leaves
In a tawa heat oil and roast urad dal, chana dal and red chillies. Then, sauté garlic and onion. Further, add carrot and sauté properly.
Allow the mixture to cool and transfer to the blender along with coconut, tamarind and salt, add little water and blend to smooth paste.
For tempering, heat oil, add mustard and few curry leaves. Allow to splutter. Finally, pour the tempering over carrot chutney and serve.