Carrot Kothimiri Pachadi
|Published||Feb 5, 2008||Cooking Time||1 hour|
|Recipe Type||Dipping/Pickles||Preparation Time||30 Minutes|
|Ingredient||Carrots||Standing Time||1 hour|
Description: This carrot chutney is good combo of carrots,coriander leaves and garlic with its unique flavor goes very well with rice!
Recipe of Carrot Kothimiri Pachadi
|Lemon Juice Of 1/2 Lemon|
|Dry Red Chille||1-2(adjust to spice level)||Numbers|
|Black Spilt Gram Dal||1 1/2||Tablespoons|
|Chopped Fresh Coriander Leaves||3/4-1(adjust)||Cup|
|Spilt Gram Dal||1/2||Teaspoons|
1) Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates. Immediately remove the roasted spices, straining the left over oil and keep aside. 2) In the same pan, add a tsp of oil if required, add the slit green chille and grated carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mins). Remove and keep aside. 3) In the same pan, add another tsp of oil and saute the chopped coriander leaves for a minute. Remove from heat and cool. 4) Grind the roasted dal mixture first, followed by the sauted carrot and coriander, jaggery along with salt, to a coarse paste without adding any water. 5) Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.
Posted Feb 5, 2008