Carrot Chutney

Ingredients:

Carrot	2
Grated Coconut	2 tbs
Roasted Split Gram (pottukkadalai)	1 tbs
Red Chilly	4
Garlic	2 pods
Cumin Seeds	2 tes
Tomato	1
Onion	1
Salt	To Taste
Oil	1 tbs
Mustard Seeds	1 tes
Curry Leaves	1 spring

Procedure:

1. Wash and peel the skin of the carrot and grate it.

2. Heat the ¾ tbs of the oil in a pan, add cumin seeds, red chillies, garlic pods and chopped onion. Fry till the onion becomes golden color.

3. Then add pottukadalai, chopped tomatoes and grated carrot. Fry till the raw smell of carrot goes out.

4. Finally add the grated coconut and switch off the stove.

5. Keep it aside for cooling down.

6. Blend all with little water. Then heat the remaining oil, add mustard seeds and curry leaves. Wait for popping and mix with chutney.