Carrot Kothimeera Pachadi (Carrot Coriander Chutney)

Masala Powder - Heat ½ tbsp of Oil in a non-stick pan. Add chopped 4-5 Garlic Pods, 1 tsp of Cumin Seeds, 1½ of tbsp Urad Dal, 1 tbsp of Chana Dal, 1-2 dry Red Chillis, ½ tsp of Mustard Seeds and stir on medium heat till they turn slightly red. Immediately remove the roasted spices, straining the left over oil and keep aside.

Veggies - In the same pan, add slit 2-3 Green Chilli, 2 cups of Grated Carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside. In the same pan, add a tsp of Oil and saute ¾ - 1 cup of chopped Coriander Leaves for a minute. Remove from heat and cool.

Chutney - Grind the roasted Masala, followed by the sauteed carrot and coriander, 1 tbsp of Jaggery and Salt to taste, to a coarse paste adding little water.

Popu - Heat 1 tsp of Oil in a pan, add ½ of Mustard Seeds, ½ tsp of Urad Dal, few Curry Leaves and fry till the dal turns red. Remove from heat and add to the chutney along with juice of ½ Lemon.

Serve with hot steamed rice.