When the Cooker announced JFI theme on Carrots, I knew what I had to cook. I was only happy that I finally was able to make it. This carrot chutney was something we knew for a long time and used to pair with Coconut Puris
. The combination is a terrific one and it can't be compared. I remember first eating it during college and then yes, Amma used to make sometime. The chutney is not sweet at all because of the carrots but with the hot spice infused by the green and red chillies, its enough to make it hot enough.
The rains are still lashing away and the heart breaking news of Mumbai attack left us stunned. We could do nothing but carry on with our usual routine. I went to office in drizzling rains, but flooded roads. The corporation tried its best to clear but the city is hapless to this onslaught of rains! The cyclone is also very fancily named as Nisha, which supposedly crossed this morning, but we still felt the after effect.
Carrot, grated - 1 cup
Coconut, grated - 1/2 cup
Tomatoes - 1 medium
Green Chillies - 3
Red chillies - 4-5
Bengal gram - 1 tsp
Mustard seeds - 1/4 tsp
Asofoetida a pinch
Curry leaves few
Salt to taste
Oil - 1 tsp
Method to prepare:
Grate Carrot, chop green chilies, tomatoes. Heat little oil, saute carrot till the raw smell leaves, then add the chopped chillies, then tomatoes till soft.
Then saute the red chilies, along with bengal gram till its brown. Once cool, grind together the carrots, tomatoes, chilies and bengal grams along with fresh coconut.
Temper with mustard seeds and curry leaves. Serve this with Dosas or Coconut Puris
Sending this to The Cooker who wants us to cook Carrots for JFI
, an event started by Indira.
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Labels: Chutney Recipes, Events, Recipe Marathon 2, Tiffin Chutneys