Making carrot chutney

Cup of Yum
1. First peel and rinse 1 large delhi carrot (150 grams) and then chop it. You will need 1 cup chopped carrots.
2. Heat 1 teaspoon oil in a pan. Add 1 teaspoon urad dal and 1 teaspoon chana dal.
3. Saute till both the dals turn golden on low heat.
4. Then add 1 green chili (chopped), 4 to 5 curry leaves (chopped) and 1 pinch of asafoetida. Mix very well.
5. Then add 1 cup of chopped carrots. Mix again.
6. Then add salt as required and on a low to medium-low saute the carrots stirring often for 4 to 5 minutes.
7. Then add ⅓ cup grated coconut.
8. Mix very well and saute for a minute.
9. Let the mixture become warm and then add it in a grinder jar along with ⅓ to ½ cup water.
10. Grind till smooth.
11. Remove the chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. Keep aside.

Tempering for carrot chutney

1. Heat 2 teaspoons oil in the same pan.
2. Add ½ teaspoon mustard seeds and let them crackle.
3. Once the mustard seeds crackle, add 4 to 5 curry leaves and 1 pinch asafoetida. Mix and stir.
4. Pour all of the tempering in the chutney. Mix well.
5. Serve carrot chutney with idli, dosa, adai or vadai. The leftover chutney can be refrigerated.