Ingredients:

• Carrot – 200 g
• Black gram dal – 2 tsp
• Bengal Gram – 2 tsp
• Red chilies – 4
• Raw Mango – 1/3 cup, chopped
• Grated Coconut – 1/4 cup
• Mustard – 1 tsp
• Asafoetida powder – 1/4 tsp
• Oil – 4 tsp
• Curry leaves – a few
• Salt to taste

Method:

1. Steam the carrot till soft and chop.
2. Heat 2 tsp of oil and roast both the dals, red chilies and coconut.
3. Cool and grind with carrot and raw mango to a paste.
4. Mix in the salt.
5. Heat remaining oil and season with mustard, asafoetida and curry leaves.
6. Add the seasoning to the chutney.
7. Serve with idly or dosa.