Carrot and Coriander Chutney

Ingredients:

• Onion: 1 (chopped)
• Ginger: a small piece
• Curry Leaves: a few
• Green chilli: 1 (chopped)
• Washed Urad daal: 1 tsp
• Chana daal: 1 tsp
• Garlic: 1-2 cloves
• Salt
• Mustard seeds: 1 tsp
• Tomato: 1(chopped)
• Carrot: 1 (grated)
• Fresh Coriander Leaves: 1/2 bowl (chopped)
• Sambar masala: 1 tsp (optional)
• Coconut: 1-2 tsp (grated)
• Oil: 2 tsp

Method:

1. Heat 1 tsp oil in pan. Roast urad daal and chana daal for 5-7 mins.
2. Keep aside.
3. Heat remaining 1 tsp oil in pan.
4. Add mustard seeds. Let them splutter.
5. Add garlic, green chilli, ginger, curry leaves, onion, salt and sambar masala. Cook for few mins.
6. Add chopped tomato, roasted daal, coriander leaves and grated carrot. Cook for 4-5 mins.
7. Turn off the flame. Add grated coconut.
8. Let it cool.
9. Grind it with a very little water, if needed.
10. Chutney is ready to be served with dosa/ idli.

PS:

You can also add tamarind or amchoor.