December 06, 2012

Carrot Perugu Chutney

Carrots - 250 gms
Green chillies -10-12 (as per taste)
Curd - 2 cups
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves (chopped)

For talimpu:
Oil - 1-2 tbsp; Urad &Channa dal - 1/2 tsp; Mustard. Cumin & Fenugreek seeds - 1/2 tsp; Few curry leaves


  • Wash, peel and grate carrots.
  • Grind green chillies, salt and turmeric to make paste.
  • Heat the oil, add all talimpu ingredients, fry till mustard crackles.
  • Add chilli paste, fry for 2 minutes then add grated carrot and cook for 3 minutes.
  • Lastly add curd and coriander leaves and mix well. Remove from fire.
  • Serve with rice or tiffins.
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