Coconut Carrot Chutney

 This chutney goes great with Raagi Idly and it is equally delicious with any dosa and other varieties of idli.

Coconut Carrot Chutney (Carrot and coconut accompaniments for Indian breakfasts)

Carrot coconut chutney

Ingredients:

1. 1-1/2 cup carrot peeled and chopped
2. 1/2 cup grated coconut dry/desiccated
3. 1 inch fresh ginger
4. 1/2 tablespoon oil
5. 1 teaspoon each of urad dal, chana dal
6. 1/2 teaspoon salt
7. 2 dried chillies
8. 1/2 cup tamarind juice

Heat the oil in a pan and fry the urad dal and chana dal for a minute. Add dried chillies and fry for 1 more minute. Add the carrot and salt and cover and cook for 5 minutes until carrot get tender. Add ginger and fry for 2 more minutes. Add coconut and mix well and set aside to cool.

Grind with the tamarind juice and adjust salt. 
Temper if you like and enjoy with idli