Ingredients
Carrot - 2 large
Onion - 1 small
Tomato - 1 small
Garlic - 1 clove
Ginger - 1/2 inch
Channa dal - 1 tablespoon
Red chillies - 2
Oil - 1 spoon
Salt to taste
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Red chillies - 2
Asafoetida - 1 pinch
Oil - 1 teaspoon
Procedure:
1.Chop the onions, garlic, ginger and tomatoes. Grate the carrots.
2.In a saucepan, dry fry the channa dal and red chillies and keep them separately.
3.In the same saucepan, add the oil and saute the garlic, ginger and onions. Once they translucent, add the chopped tomatoes and carrot and fry for a minute until the raw smell disappears.
4.Cool the mixture and transfer them to the blender. Add salt to taste and blend into a smooth paste.
5.Season with urad dal, mustard seeds, asafoetida and red chillies and add it to the chutney.
6.Serve with idly or dosai.