Carrot Onion Chutney without Coconut

I have already posted  carrot chutney earlier. In this variation i have added onion and coriander seeds. It is very aromatic and it goes well with dosas and appams.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields:1 cup

Ingredients:

Grated Carrot	1 cup
Onion	1
Red Chilli	2
Garlic Pods	2
Coriander Seeds / Dhaniya	1 tbsp
Chana dal / Kadalai Paruppu	2 tsp
Oil	2 tsp
Salt	To taste
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Urad Dal	¼ tsp
Curry Leaves	½ springs

Procedure:

1. Peel the skin of the carrot and grate then using the grater.

2. Heat 2 tsp of oil. Add chana dal and coriander seeds. Fry them till nice aroma comes out.

3. Then add red chillies and garlic pods. Fry for few seconds.

4. Now add the chopped onion and sauté them till it becomes translucent.

5. Add grated carrot and fry till the color of the carrot becomes yellow. Allow it cool down completely.

6. Then grind them into a coarse paste with little water and salt. Transfer it into serving bowl.

7. Heat 1 tsp of oil in a pan, add mustard seeds and urad dal;  wait for popping.

8. Add curry leaves and fry till they become crisp.

9. Mix this temper with chutney and mix them well.

    Serve this chutney with Idli, Dosa and Aappam.

Note:

You can use ½ cup of small onion instead of big onion.

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