Chutney!

Today's brunch was adai dosai with carrot chutney. I was looking to make a chutney with no cocnut and the best bet was this carrot chutney. It is faintly sweet, mostly spicy and Nice! This is great with adai and works with regular dosa and idli. Here's the recipe:

Grated Carrots: 1-11/2 cups. I usually grate 2 medium carrots.

Roasted Groundnuts - 1/4 cup. Or 3 tablespoons

Red Chilli: 4-5 nos. I add about 7. S likes it spicy.

Garlic Pod: 1.

Tamarind: a small bit

Oil: 1/4 tsp

Corriander powder: 1 tablespoon

Salt : to taste

Dry roast the garlic and chillies. Dump into the mixer.

Add the roasted groundnuts.

Now pour 1/4 tsp of oil and sautee the carrots for a few minutes.

Add the corriander powder to the carrots and take it off the heat.

Add the tamarind, salt and carrots into the mixer and blend well.

Carrot chutney is ready!

Note:

You can add a quarter cup of roasted coconut if desired.