Carrot Chutney (Dip)

It’s been a long time since I last posted. The corona virus and the subsequent lockdown meant adjusting to a new routine. This has taken some time. And cooking is dependent largely upon whatever vegetables are delivered – hence, there is limited opportunity to experiment with new dishes. But this is also the ideal time to experiment with food. I therefore decided to experiment with whatever vegetables are delivered. This delightful chutney is one of them.

1 cup grated carrot
1 1/2 tbsp grated coconut
2 dried red chillies (adjust according to taste)
1 tbsp Bengal gram (chana dal, kadalai parupu)
1 tbsp split black lentils (urad dal, ulutham parupu)
Salt to taste
A small gooseberry sized ball of tamarind (soaked and juice extracted)
A pinch of asafoetida (hing, perunkayam)
Heat a wok and roast the red chillies, split black lentils and Bengal gram till the lentils are golden brown
Transfer to a plate
In the same wok, roast the grated carrot till it’s raw smell is lost
Cool thoroughly
Transfer the roasted lentils to a blender and grind to a powder
Add carrot, salt, coconut, tamarind juice and asafoetida
Grind to a thick paste (sprinkle a little water, if necessary)
Transfer to a serving bowl
Serve with idli, dosa…
Or even with red/brown rice
Or as a dip

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