Carrot pachadi

admin, June 11, 2014

Serving size: 2

Ingredients:

  1. 70 g Carrot (about 3/4 cup when grated)
  2. 50 g Onion (about 1/2 cup when sliced)
  3. 2 Garlic Cloves (about 10 g)
  4. 10 g Green Chilies (about 10 chilies if they are small)
  5. 5 g Tamarind (marble size)
  6. 2 tsp Oil
  7. 1/2 tsp Salt, adjust to taste

 

*** To Temper ***

 

  1. 1/4 tsp Black Mustard seeds (Kadugu)
  2. 1/4 tsp Urad dal (Uluttham paruppu)
  3. 1 tsp. Oil

 

Directions:

  1. Set the ingredients for making Carrot chutney ready on the kitchen table. Peel, wash and slice the onions. Peel, wash and cut the garlic cloves. Wash and remove stalk from green chilies. Break them partially. Wash, peel and grate the carrots. Take tamarind and remove seeds, if any. I normally lightly wash the tamarind. Keep a wok on stove in Medium flame. Add 2 tsp. oil. Add all the ingredients. Add little salt too, so that they can be cooked quickly.

  2. Mix and sauté the contents until the onions sweat. The raw smell of the carrots vanishes and the sweet smell begins to show up slowly as you sauté the mixture. Once the carrots turn pale (you see the color difference in the below pictures?), that’s when you should switch OFF the stove. This step takes 10 minutes.

  3. Transfer the mixture to a plate. Let the mixture cool before you blend. Once the sautéed mixture comes to room temperature, pop them into a mixie/blender. Add 3 tbsp. water. Grind them to a thick mixture, not too smooth, not too coarse, but to a thicky chutney. Check taste in mid way of grinding the chutney. [If you’re hungry, don’t bother to temper the carrot chutney. Yes, this carrot chatni tastes good right out from the mixer grinder!]

  4. Transfer the chutney to a bowl. To temper the chutney, keep a small wok on stove in Medium flame. Add 1 tsp. oil. Once the oil is hot, add the mustard seeds. Let the mustard seeds splutter completely. Add the urid dal. When the urad dal begins to turn golden, switch OFF gas. Immediately add the curry leaves (if you have). Careful the curry leaves will splutter.

 

  1. Add the tempering into the carrot chutney. Mix. Yummy Carrot Chutney is now ready to serve.

Tips:

 

If you want more of a brilliant orange color to this Carrot Chutney, you may add 1/4 tsp. turmeric powder along with the ingredients when you sauté.

Now, why to grate the carrots? Can I not just slice them or chop them? Grating the carrots makes the sautéing process to be done quickly. It also helps the blender to grind the chutney easily and quickly.

If your chutney turns out spicy, have a spoon of ghee or sesame oil when you eat it with idlis and dosas. More than idlis, I liked this Carrot Chutney with Dosas.

Before grinding any chutneys I make sure the content is not hot and is in room temperature. Grinding the content when hot will give a different color to the chutney and worn out your mixer grinder easily.

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