Carrot chutney

Ingredients: (Serves 4)

2 carrots - roughly chopped
1/2 onion - roughly chopped
1/2 tsp coriander seeds
1/2 cm ginger
1 green chili
1 tbsp chana dal + urad dal (optional)
1 tsp mustard seeds
1/2 tsp nigella (kalonji) seeds
1/4 tsp turmeric powder
2 pepper corns
2 dry red chili
1/4 tsp tamarind concentrate
Salt
Water
Oil

Method:

1. Take a tbsp oil in a pan. Add chana and urad dal and fry until it changes colour. 
2. Add onion, coriander seeds, green chili, ginger, pepper corns and fry for 1 minute.
3. Add carrot and fry for 3 minutes. Take it off the heat. Cover and allow it to cool
4. Once cool, grind to a fine paste with turmeric powder and tamarind concentrate. Check for salt
5. Heat 1 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add dry red chili, nigella seeds. Put the tadka on the chutney and mix

DONE!!!

Peanut Coconut Chutney

Ingredients:

1/2 cup peanuts
1/2 cup coconut
1/4 tsp tamarind concentrate
1 tsp mustard seeds
3 dry red chili
1 green chili
1/4 tsp cumin seeds
1 tbsp of chopped coriander leaves (optional)
Pinch of asafoetida
Oil
Water

Method:
1. Take 1 tbsp of oil and fry peanuts, dry red chili, green chili. Keep aside to cool.
2. Once cool, grind it with coconut, tamarind and 1/4 to 1/2 cup water. Transfer to a bowl, check for salt.
3. Heat 1 tbsp of oil in a skillet. Once hot, add mustard seeds and wait for it to splutter. Add cumin seeds, asafoetida. Pour the tadka onto the chutney and mix. Garnish with coriander leaves

DONE!!!

Neer dosa

Ingredients:

2 cups rice (soaked for at least 3 hours)
3/4 to 1 cup grated coconut
Water
Salt

Method:
1. Grind rice, coconut into a smooth thin batter. Consistency should be like butter milk. Check for salt.
2.  Heat a pan on medium. Once hot, take a ladleful of batter and spread in a zigzag motion. Note: You cannot spread this batter like normal dosa batter.
3. Once the top of the dosa looks cooked (15 seconds usually), flip it and cook for 5 seconds.
DONE!!!

Serve with a chutney of your choice.