Preparation time
- Total: Approximately 90 minutes
- Preparation: 75 minutes
- Cooking: 15 minutes
Ingredients
- 3 carrots
- 1 tablespoon mustard
- 1 teaspoon good
- 8 dry red chillies
- salt - as per taste
- 1 tablespoon oil
- 1 teaspoon mustard
- 6 curry leaves
Instructions
- To make carrot chutney, first soak dry red chillies and mustard seeds in water for 1 hour as per the experiment
- Finely chop the carrots
- Now put the soaked chilli and the mustard in a mixer grinder and grind it
- Add 3/4 carrots and grind it
- Do not make paste, keep it rough
- Take it out in a bowl
- Now heat oil in a small pan for tempering
- Add mustard seeds and let it cook for 10 seconds
- Now add curry leaves and after 10 seconds add the ground mixture and the remaining carrots
- Add 1/4 cup of water, salt and jaggery
- Let it cook for 5 to 7 minutes
- Turn off the gas and allow it to cool
- Serve or store in air tight container
- Serve this carrot sauce with Kanchipuram idli, masala dosa or any other dosa for breakfast
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 6
- Indian
- Side Dish
- Vegetarian