Ingredients
0
Instructions
Cooking Steps
Step 1: To make carrot chutney, first soak dry red chillies and mustard seeds in water for 1 hour as per the experiment
Step 2: Finely chop the carrots
Step 3: Now put the soaked chilli and the mustard in a mixer grinder and grind it
Step 4: Add 3/4 carrots and grind it
Step 5: Do not make paste, keep it rough
Step 6: Take it out in a bowl
Step 7: Now heat oil in a small pan for tempering
Step 8: Add mustard seeds and let it cook for 10 seconds
Step 9: Now add curry leaves and after 10 seconds add the ground mixture and the remaining carrots
Step 10: Add 1/4 cup of water, salt and jaggery
Step 11: Let it cook for 5 to 7 minutes
Step 12: Turn off the gas and allow it to cool
Step 13: Serve or store in air tight container
Step 14: Serve this carrot sauce with Kanchipuram idli, masala dosa or any other dosa for breakfast
Community Reviews & Results
Arjun Nath Saxena
"Making this regularly for dinner, and my entire family thoroughly enjoyed every bite. It kept me full for hours without causing any heaviness or acidity. Giving this five stars for ease of prep and fantastic taste! (Ref #774)"
Aaliyah Kaur Iyer
"Cooked this 3 days ago, and it was light on digestion while being super quick to cook. It kept me full for hours without causing any heaviness or acidity. Will definitely keep this in my regular rotation. (Ref #399)"
Vikram Vardhan Banerjee
"Prepped this over the weekend, and the spice balance was top-tier! It requires minimal preparation time, which is ideal for a fast-paced routine. Will definitely keep this in my regular rotation. (Ref #335)"
Aniket Saran Pillai
"Prepped this during a busy workday, and Carrot Chutney turned out absolute perfection! It kept me full for hours without causing any heaviness or acidity. A must-try dish on your wellness journey."