Carrot Kothimira Pachadi Recipe | How to make Kothimeera Carrot Chutney

Ingredients to make Kothimeera Carrot Chutney:

2 cups grated carrot

3/4 to 1 cup chopped fresh coriander (adjust)

1 1/2 tbsp minapa pappu (split black gram dal)

1 tbsp senaga pappu (bengal gram)

1 tsp cumin seeds

1/2 tsp mustard seeds

1-2 dry red chillis (adjust to suit your spice level)

4-5 garlic flakes

1-2 green chillies

1 tbsp grated jaggery

salt to taste

juice of 1/2 lemon (small)

1 tbsp oil

1 tsp oil

1/2 mustard seeds

1/2 tsp split gram dal

8-10 curry leaves

Kothimeera Carrot Chutney Preparation Method:

Take fresh carrots peel of the skin and grind it. Chop some fresh coriander leaves and keep it aside. Take pan heat oil and add garlic flakes, cumin seeds, split gram dal and Bengal gram let it fry for few minutes. Add dried red chillies, mustard seeds stir it. Separate the fried ingredients from the oil and keep it aside.

In the same pan add oil and green chillies, grated carrot fry it for few minutes till the raw smell goes away. Remove from the flame and keep it aside. Now add the chopped coriander leaves and fry them for few minutes. When the coriander leaves gets fried remove from the flame and keep it aside to get cool.

Grind the roasted ingredients and add carrot, coriander to the mixture. Add some jaggery and salt grind it again. Add little water to get paste. Now take pan heat oil add mustard seeds, split gram dal and fry them for a second. Add some lemon juice to the grind paste. Serve Kothimeera Carrot Chutney with hot rice

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