Carrot Pachadi

Carrots are available through out the year. They have  lots of health benefits.  Carrots are also a good source of vitamin A and K. For next 3 days you will be seeing  3 recipes with carrots. Today we are starting with week 2 of BM 71. My theme for this week is " One Ingredients-Three Courses".  For day 1 am here with one of the simplest and instant Carrot Chutney / Pachadi. MAde with chopped or grated carrots. As the carrots are sweet we add lots of chilies to give some spiciness and tamarind for the extra flavor. Here goes the recipe........

Ingredients:


Carrots chopped 2 cups
Sesame seeds 2 spoons
Green chili 6-7
Garlic 4 cloves
Tamarind pulp 2 spoons
Salt to taste
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Udad dal 1 spoon
Curry leaves 6
Red chili 2
Oil 5 spoons


Preparation:


Heat 3 spoons oil in a pan and add chopped carrots and chopped green chilies.
Also add garlic cloves and sesame seeds.
Cook for 8-10 minutes on medium flame.
Now add tamarind pulp and salt to taste.
Cook for another 5 to 6 minutes or till carrots are completely cooked.
Switch of flame and let the mixture cool down.
Now transfer the carrot mixture into blender to  make a smooth paste.
Add very little water of required.
Now in a small pan heat rest of the oil to make tempering.
Once oil is hot add mustard seeds, when they crackle add cumin seeds, udad dal. red chili and  curry leaves.
Fry for 30 to 40 seconds and add to the carrot paste.
Mix well and serve with roti, rice, dosa etc.....

Check to see what my fellow bloggers are cooking for BM 71.