Sending this to FIL---CARROT BY SANGHI and Taste of south hosted by deesha .
Carrot -1/4 kgOnion-1(big)
Red Chillies-3Cumin Seeds-1 tsp
Chana dal-1 tspUrad dal-1 tsp
Mustard-1/2 tspCurry leaves and Coriander leaves
Salt to taste
After pressure cooking carrot,filter the stock and leave aside in a separate bowl.
METHOD OF PREPARATION:
1) Wash and peel the skin of carrott.Boil the vegetable in a pressure cooker for 4-5 whistles.2) Heat oil in a kadai.Add Mustard seeds,cumin seeds.When it splutters,add urad dal,chana dal,red chillies,curry andcoriander leaves.Wait until the dal get gets brown. Add finely chopped onion,fry till golden brown.
3)Add the boiled carrot without stock and fry them for 3-4 minutes.4)Turn off the flame.Allow to mixture to cool down for 5 mins.
5)Then grind the mixture with salt.Chutney is ready to serve.
Serve hot with dosas or idlis.