"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." ~Jim Davis.
I would substitute Carrot Chutney instead of Carrot Cake in the above saying :-) Because this recipe deserves it. I am personally not fond of carrots, but I really do love them in this dish. Perhaps because they seem to absorb the flavors of the spices better in this recipe. I haven't really liked any other carrot dishes since childhood. But as I grew up, I realized the remarkable nutritional values in this vegetable. And I do like the fact that there are variety of ways for consuming carrots - raw, steamed, stir-fried, soup, cake, pudding - pretty much anything, and ofcourse through this lovely chutney! I was amazed when I saw a few websites completely dedicated to carrot recipes. Nowadays I make sure I cook carrots often so that atleast my daughter benefits from it.
- Carrot - 1 long
- G.chillies - 2
- Shredded Coconut - 1 tbsp
- Mint leaves - 5
- Corriander leaves - 2 sprigs (about 3 tbsp when chopped)
- Onion - 1 medium
- Ginger - 1/2 inch
- Garlic - 2
- Curry leaves - a few
- Kadalai Paruppu (Chana dal) - 1 tsp
- Ulundham paruppu (Urad Dal) - 1 tsp
- Mustard seeds - 1 tsp
- Asafoetida - 1 pinch
- Grate the carrots and set aside.
- Heat a few drops of oil in a pan and fry the chana dal and urad dal until golden brown. Set aside.
- Chop the onions and ginger and set aside. (No need to chop the garlic and g.chillies).
- Add 1 tbsp oil in the same pan and add the chopped onions and fry until they turn transparent.
- Then add all the rest of the ingredients including carrots (except the ones for seasoning) one by one while frying for a few mins in between.
- Cool, add salt and grind together in a blender to a paste.
- Heat a tsp of oil and season with mustard seeds and asafoetida. Add to the chutney and mix well.
Goes well with Idlis and Dosas.