Carrot Chutney Recipe

• 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

• 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