Chutneys plays an important role in South Indian's breakfast, we love and make varieties of chutneys to relish along with dosas or idlies. My H is an aradent fan of variety foods, obviously if i serve dosas or idlies i need to prepare atleast two side dish to serve along with. Just imagine how much varieties of side dishes i would have tried to serve his breakfast. Coconut and carrot makes an incredible colourful chutney, i tried this chutney few days back for our dinner, we just enjoyed thoroughly this healthy, flavourful and mildly sweet chutney along with dosas.
I used carrot in large quantity and went for coconut in less quantity coz i dont want to add more grated coconut as they can change the texture of this carrot chutney, if you want to add more grated coconut please do, am sure they will taste much better too. Since i want to feed my kids with carrots, i went for this proportion. To spice up this chutney, i used ginger,garlic and tamarind which makes this chutney more flavourful and bit tangy at the same time. Do give a try,am sure your family will love this colourful chutney.This post is going to be a part of Vegan Thursdays, a vegan event happening twice a month.
2nos Carrots (chopped thinly)
2tbsp Coconut (grated)
1tsp Ginger (grated)
3nos Green chillies
2nos Garlic cloves
1no Tamarind (blueberry sized ball)
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Salt
Oil
Heat few drops of oil, add in the chopped carrot,green chillies, ginger,tamarind and saute for few minutes once the carrot pieces gets half cooked.
Add in the grated coconut,salt and garlic cloves, saute for few seconds,put off the stove. Let it cool..
Take the sauteed ingredients in a blender, blend everything as smooth paste.
Heat oil for tempering, let splutters the mustard seeds, add the urad dal,curry leaves, fry until they turns brown.
Pour this tempered spices to the already prepared chutney.
Stir it and serve.
I used carrot in large quantity and went for coconut in less quantity coz i dont want to add more grated coconut as they can change the texture of this carrot chutney, if you want to add more grated coconut please do, am sure they will taste much better too. Since i want to feed my kids with carrots, i went for this proportion. To spice up this chutney, i used ginger,garlic and tamarind which makes this chutney more flavourful and bit tangy at the same time. Do give a try,am sure your family will love this colourful chutney.This post is going to be a part of Vegan Thursdays, a vegan event happening twice a month.
2nos Carrots (chopped thinly)
2tbsp Coconut (grated)
1tsp Ginger (grated)
3nos Green chillies
2nos Garlic cloves
1no Tamarind (blueberry sized ball)
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Salt
Oil
Heat few drops of oil, add in the chopped carrot,green chillies, ginger,tamarind and saute for few minutes once the carrot pieces gets half cooked.
Add in the grated coconut,salt and garlic cloves, saute for few seconds,put off the stove. Let it cool..
Take the sauteed ingredients in a blender, blend everything as smooth paste.
Heat oil for tempering, let splutters the mustard seeds, add the urad dal,curry leaves, fry until they turns brown.
Pour this tempered spices to the already prepared chutney.
Stir it and serve.
8 comments:
healthy bright and attractive chutney and healthy also
Unique and healthy! Love the combination :)
Love the vibrant color...... Looks tempting!!!
looks so delicious!!
No spice? ?
Its a typo,now i have added it,thanks for letting me know.
Simple and nice .. specially for those who don't like carrots .. this way they might relish the tangy chutney.
I definitely never tried this combination... May be coz I stay away from coconut :P Love this one and I'm gonna give it a shot when I make something South-Indian soon...
Post a Comment