Carrot & Zucchini Chutney

in , on Saturday, November 5, 2011

Chutney mania continues!! yea if i prepare idli batter at home, its quite an obligation for me to prepare different side dish else its will be quite hard to satisfy my H's tastebuds..Hope u guys can imagine that i really need to break my head to make out delicious, spicy as well as prefect side dish to serve along with hot steaming idlies or crispy dosas..Each and every time i have to break my head to make out chutneys with different combinations of veggies or either with coconut and roasted split channadal (pottukadalai)..Sometimes i used to add many veggies together to try out some healthy chutneys or else i used to add ginger chunks, coriander leaves, mint leaves or tomato chunks with grated coconut and split channadal to change the routine chutneys, one among those my creation is this carrot and zucchini chutney..I just combined together both finely chopped carrots chunks and zucchini chunks with dry red chillies, blueberry size tamarind, ginger chunks with some urad dal and temperd with mustard seeds and curry leaves...My H relished this chutney and i really want to share with u all..



2nos Carrots (chopped)
1no Zucchini(chopped)
4nos Dry red chillies (can decrease or increase)
1nos Tamarind (blueberry size)
1tbsp Ginger(chopped)
1tbsp Urad dal
1/2tsp Mustard seeds+urad dal
5nos Curry leaves
Salt
Oil

Heat few drops of oil and fry the ginger chunks & red chillies together until they turns brown, keep aside..in the same pan, add the finely chopped carrot pieces and saute for few minutes until the carrot pieces gets half cooked, add the zucchini chunks to the cooking carrots and saute again for few minutes in simmer, u can add few drops of oil if needed..keep aside..heat few more drops of oil in the same pan and add the urad dal, fry until they turns golden brown, add the tamarind piece along with the roasted urad dal, give a stir and put off the stove..Take the cooked carrot and zucchini pieces along with fried ginger, red chillies, urad dal and tamarind in a mixie jar, add enough salt , water and grind as bit coarse paste..

Heat again few drops of oil and let splutters the mustard seeds & urad dal, add the curry leaves to the hot oil finally add the grounded paste and cook for few minutes..

Serve hot with hot steaming idlies, dosas or rotis..

This entry was posted on Saturday, November 5, 2011 at 12:45 AM and is filed under , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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