Ingredients:
1 cup Carrot (grated)
1 tsp Bengal gram Dal
1 tsp Mustard seeds
Asafetida (a pinch)
Curry leaves (few)
4 dry Chilies
2 tsp Oil
Salt to taste
How to make Carrot Chutney:
Heat oil in a kadai or a wok.
Add muster seeds and let it splutter.
Add Bengal gram, curry leaves, dry chilies, carrot and asafetida.
Cook them for 5 minutes and grind them in a mixer.
This chutney goes well with dosas and idlis
