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Monday, January 17, 2011
Carrot Chutney
Ingredients:
• 1 cup Carrot (grated)
• 1 tsp Bengal gram Dal
• 1 tsp Mustard seeds
• Asafetida (a pinch)
• Curry leaves (few)
• 4 dry Chilies
• 2 tsp Oil
• Salt to taste
How to make Carrot Chutney:
• Heat oil in a kadai or a wok.
• Add muster seeds and let it splutter.
• Add Bengal gram, curry leaves, dry chilies, carrot and asafetida.
• Cook them for 5 minutes and grind them in a mixer.
• This chutney goes well with dosas and idlis
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