Carrot Curry leaves Chutney | How to make Carrot Curry leaves Chutney

By Priya Suresh  |  15th Mar 2016  |  
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  • Carrot Curry leaves Chutney, How to make Carrot Curry leaves Chutney
Carrot Curry leaves Chutneyby Priya Suresh
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    3

    People

186

0





Video for key ingredients

  • How to make Idli/Dosa Batter

About Carrot Curry leaves Chutney Recipe

As most of us knows, curry leaves are healthy,its advised to take them quite often in our meal. South Indians knows how healthy these green curry leaves are. Beta-carotene rich carrots are seriously very excellent for making this chutney.

Carrot Curry leaves Chutney is a delicious dish which is liked by people of all age groups. Carrot Curry leaves Chutney by Priya Suresh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Carrot Curry leaves Chutney at many restaurants and you can also prepare this at home. This authentic and mouthwatering Carrot Curry leaves Chutney takes 10 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Carrot Curry leaves Chutney is a good option for you. The flavour of Carrot Curry leaves Chutney is tempting and you will enjoy each bite of this. Try this Carrot Curry leaves Chutney on weekends and impress your family and friends. You can comment and rate the Carrot Curry leaves Chutney recipe on the page below.

Carrot Curry leaves Chutney

Ingredients to make Carrot Curry leaves Chutney

  • 1 cup Carrots (grated)
  • 2 sprigs Curry leaves
  • 1inch Ginger (chopped)
  • 5nos Garlic cloves
  • 4nos Dry red chillies
  • 1 small ball Tamarind piece
  • 1/2tsp Mustard seeds
  • 1/2tsp Urad dal
  • few curry leaves
  • Salt
  • oil

How to make Carrot Curry leaves Chutney

  1. Heat enough oil in a kadai, fry the curryleaves, chopped ginger, garlic cloves, dry red chillies one by one until they get well fried.
  2. Now add the grated carrots to the same hot kadai and cook until they shrinks,finally add the tamarind piece, fry for few seconds and put off the stove.. Grind everything as a fine paste with enough water.
  3. Meanwhile heat enough oil,let splutters the mustard seeds,urad dal,curry leaves, add this tempered spices to the chutney. Serve with Idlis or Dosas..

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