Ingredients:

• 1 cup – grated Carrot
• 4 – dry chillies
• 6 – Curry leaves
• 1 tsp – Bengal Gram dal
• 1 tsp – Mustard Seeds
• A pinch of Asafoetida
• Salt to taste
• 2 tsp – oil

Method:

1. Heat oil in a kadai. Add the mustard seeds and allow them to splutter.
2. Add the curry leaves, dry chillies, Bengal gram dal, asafoetida, and carrot.
3. Cook for 2 to 3 minutes and grind it in a mixer with some salt.
4. This chutney goes well with dosas.

Recipe courtesy of Radhika Vijay Karthik