Carrot Chutney

1 Tsp Sesame Oil
1 Tbsp Black Split Uraddal
1 Tbsp Channadal
1 Red Chili
5 Black Peppercorns

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1/2 Tsp Garlic Clove, Grated
2 Tbsp Onion, Chopped

Fry onion and garlic in the same pan, take it out and allow it to cool.

Tiny bit Tamarind
5 Curry Leaves

Fry tamarind and curry leaves in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

1 Cup Carrot, Grated
1/2 + 1/8 Tsp Salt (I might have added 3/4 Tsp, not sure, if 1/8 is not enough, add 1/8 more and change the measurement)

Add oil to the same pan, add carrot and salt to the pan, saute for 3 minutes. Take it out and allow it to cool.

1/2 Cup Coconut
1 Cups Water

Grind all the above.

Serves: 2
Source: Mrs. Banumathi, Dr. Nivetha's Mom
Taste Note: Tastes AMAZING
Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice
Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.
We eat this with Lemon Rice and Dry Cough Kanchi