- Submitted by Dahlia
(Carrot Chammandhi, Carrot Pachadi, Carrot Thuvayal)
I once met a girl who was born and brought up in a small village in Tamil Nadu. She moved to Mumbai after getting married. It was a major change for her with regard to the culture, food habits, life style and pretty much everything. When I asked her about her experience she shared many things. One thing she said was "Everyone only keeps running in Mumbai. No one walks". Well that's very true. Sadly in every city the scenario is the same. People are always in a rush - either walking fast or driving fast. No one has time for anything. No one has the time to take a quiet evening walk, read a book or listen to some music. Anyone you ask the question "How's life?" the answer is the same - "GOING BUSY".
What has happened to our food habits in this busy world? It's mostly ready made food, restaurant take outs or some fast food.
For South Indians, dosa batter has become a life saver. It is so convenient to quickly make some idlis or dosas during busy morning or tired evenings.Nobody wants to try out the time consuming traditional breakfast on week days. In such a situation, how do we make the same idli/dosa special each day? The answer - Have a different side dish each day. I have already shared quite a few chutney varieties. Here is yet another chutney recipe made with carrots. Here we go....
Video Instructions for making Carrot Chutney
Recipe For Carrot Chutney
Preparation Time: 10 mins
Cooking Time: 10-15 mins
Serves: 4 - 6
- Carrots - 2 large or 3 medium (about 1.5 cups chopped)
- Onion - 1 big (or 7-8 Shallots Onions)
- Tomato - 2 (chopped)
- Garlic - 3-4 cloves
- Ginger - 1/2 " piece
- Dry Red Chilies - 3-5 (according to your taste)
- Chana Dal - 2 tbsp
- Cumin seeds - 1/2 tsp
- Salt - to taste
- Oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad Dal - 1/4 tsp
- Curry leaves - a sprig
- Asafoetida (Hing) - 1/8 tsp
- Wash the carrots, trim the edges and peel the skin. Then chop it roughly. I have taken 3 medium sized carrots which weighs between 200 to 225 grams. When chopped it measures to roughly 1.25 cups.
- Heat oil in a kadai. Add the channa dal, cumin seeds and dry red chilies. Fry for about 30 seconds.
- Now add the chopped carrots, onions, garlic, tomato, ginger and required salt. Sauté for few minutes.
- Reduce the heat, cover and let it cook for about 7 minutes. Just sprinkle a few drops of water while cooking if it gets dry. Switch off.
- After it cools a bit, take it in a mixie/blender and grind it to a smooth paste.
- Check for salt and add if needed. Add a tiny piece of tamarind if the tomatoes are not sour enough.
- Once you are happy with the taste of the chutney, transfer it to a serving bowl.
- Heat oil in a small pan and pop the mustard seeds, urad dal, curry leaves and asafoetida.
- Add this flavored oil on top of the chutney.
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