~ Carrot Kobbari Pachadi ~Ingredients :Grated Coconut : 1 cup
Grated Carrot : 1 cup
Green Chillies : 4 to 6
Mustard Seeds : ½ tsp
Urad Dal : ½ tsp
Cumin Seeds : ¼ tsp
Curry Leaves : 1 sprig
Tamarind : small piece
Salt to taste
Method :
Heat a tea spoon of oil in a pan. Add the split green chillies and grated carrot and fry for 5 minutes and allow it to cool. Put the coconut, roasted carrots, salt, tamarind and little water in a blender and grind into a smooth paste. Heat oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds and let them splutter. Now add the curry leaves and switch off the flame. Add this tadka to the chutney and mix well. Serve with dosa, idli, pongal or upma.
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I have had carrots as a dip but not as Chutney… Loved it..:)
Reva
Quite a fabulous combo for chutney,looks awesome.
Never tried carrot chutney..looks so delicious ..will try soon..thanks for the recipe !
First time visiting your blog!!!Wonderful recipes.
First time visiting your blog!!!Wonderful recipes.
Never made chutney with carrots…But this is looking interesting..must try it once
Deepa
Hamaree Rasoi
Carrots in chutney is new to me and sounds delicious 🙂
fabulous chutney with combo of carrot
Tasty healthy chutney..
I too make very similar to this!Love it!