CARROT CHUTNEY

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1Carrot – Is this a veggie or a fruit. I won’t argue on that. From my growing up days carrot was not thoroughly explored – either it was eaten raw as a salad or made into carrot halwa. It is recent times carrot is being used in multiple ways. You find carrot in upma, stew, curries, pulav, etc.

Carrot is excellent source of vitamin A. Essential for good eye care. My parents used to scold when we watched excess TV saying we’ll get specs due to excessive TV exposure. But kids today are mostly on phone, ipad, laptop and hence giving them maximum nutrition becomes essential. My friend mentioned that if carrot thoran is prepared only the kid has it and the adults would not. This chutney is a good way to hide carrot in a dish. It can be served with idli or dosa.

INGREDIENTS:

Carrot – 1 big

Onion – 1 medium

Tomato – 1 medium

Sugar – 1 tsp (optional)

Ginger/Garlic paste – 1 tsp

Mustard Seeds – 1 tsp

Chilly powder – 1.5 tsp

Turmeric powder – 1/2 tsp

Urad Dal – 1/2 tsp

Shallots- 1-2

Curry Leaves – 1 stem

Asafoetida – 1/4 tsp

Oil – 1 tblspn + 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat a kadai and add oil.
  2. Once oil is hot, add chopped onion, carrot and salt.
  3. Saute till the onions are translucent.
  4. Add ginger-garlic paste and saute till raw smell leaves.
  5. Add chopped tomatoes and sugar. (Adding sugar balances the tartness of the tomatoes)
  6.  Close with a lid and cook till the tomatoes are soft and carrots cooked.
  7. Mash the tomatoes and add chilly powder, turmeric powder and mix again.
  8. Take it off flame and once cooled blend it to a smooth paste. Transfer it to a bowl.
  9. In a tadka pan heat some oil.
  10. Once oil is hot, splutter mustard seeds.
  11. Add chopped shallots and urad dal.
  12. Once the shallots have started browning add asafoetida and curry leaves.
  13. Transfer this tadka to the chutney.

Serve it with hot dosa or idli. 2

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