Carrot Pachadi

It's been a while since I posted a chutney/pachadi recipe and so today thought of posting one of my favorite pachadi recipes. This Andhra style carrot pachadi happens to be a 'not so sweet' kind, inspite of carrots being the main ingredient in the recipe. This one is on the spicy - tangy side with subdued sweetness and works well with any Indian style breakfast items or with some hot, steamed rice and a spoon of ghee.



Ingredients:
3 small sized carrots - peeled & cubed (about 1 cup)
1 tsp each - chana dal, urad dal, mustard seeds
4 - 6 red chilies (depending upon the spiciness preferred.)
1 tsp tamarind flakes
2 - 3 tsp oil
Asafoetida - a pinch
Salt to taste

The 'How' part:
Heat oil in a small sauté pan and add chanadal, urad dal and mustard seeds. When dals start to turn reddish, add chillies and asafoetida. Sauté for a few seconds and add the chopped carrot and tamarind. On low heat, cook covered till the carrot cubes are tender.
Cool the mixture. Add enough salt and grind into a coarser paste.

This is going to be a part of
1. My Healing Foods - Carrot, an event originally started by Siri.
2. PJ's Vegetable Marathon - Carrot, an event started by Silpa.

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