Carrot Chutney

Carrots …Carrots..Carrots

The carrot gets its characteristic and bright orange color from beta-carotene, which is metabolized into vitamin A in humans when bile salts are present in the intestines. A Raw/cooked carrot can complement the following goodness to your body:
•Very low in saturated fat
•No cholesterol
•Very high in dietary fiber
•High in manganese
•High in niacin
•Very high in potassium
•High in thiamin
•Very high in vitamin A
•High in vitamin B6
•Very high in vitamin C
Of course over consumption of carrots leads to accumulation of higher sugar content in the body and skin becoming paler and orange(lighter);but we are not eating carrots 24*7 ,so we r good
Letz jump down….
Take:
Chopped Carrots-1 Cup
Onion-1
Red Chillies -4
Channa Dal -1-2 tsp
Urad Dal-1-2 tsp
Garlic Pod-1
Chopped Ginger-1 tsp
Curry Leaves-1 -2 sprig
Tomatoes(medium size)-2
Diluted Tamarind juice-1 tsp (if from concentrate)
Olive Oil-1-2 tsp
Salt to Taste


To Do:
1.Heat the pan with 1 tsp of Oil for 1 minute
2.Add Channa Dal, Urad Dal are fry till golden brown
3.Add Red chillies ,sauté for a minute; Add Ginger-Garlic ,Curry leaves as well
4.Now add Chopped Onions and a pinch for salt to abet frying onions.
5.Once the onions turn transparent, add tomatoes carrots, salt and fry for 5-10 minutes till it blends well with the onion mixture ;Remove from the heat.
6.Allow the mixture to completely cool down.
7.Grind the mixture to fine paste and add 1 tsp of tamarind juice( optional)
8.Season it with oil, Mustard seeds, one red chili,curry leaves

9.Garnish with Cilantro leaves and serve with Idly,Rava Idly or Dosa of any kind