Carrot Thogayal/Chutney!!!

We usually make thogayal for Kootu rice as sidedish. Yesterday, I tried using carrot skin and carrots. It was very tasty and gave good colour. No one could make out until I told it was Carrot Thogayal:-) Last time I prepared Carrot Payasam and it was yummy.

Ingredients
Carrot skin/peel of 1 carrot.
Carrot - 1/2 cup(chopped)
Urad dal - 1/2 cup
Channa Dal -  1 tspn
Dry Red Chilli - 2 nos
Tamarind -a small piece
Fresh Grated Coconut - 2 tspns
Oil - 1/2 tspn
Salt


Preparation Method
Heat a Kadai, add 1/2 tspn oil, add dals and red chilli. Saute till dals are brown. Transfer it to plate.
In the same kadai, add few drops of oil, add carrot skin and carrot and saute for few mins. Transfer it to a plate and allow it to cool.
Grind these with tamarind, coconut and salt to a coarse paste by adding very little water.

This is a sidedish for any Kootu rice or a good combination for Steamed rice with gingely oil.

This recipe alongwith Carrot Payasam is going to Veggie/Fruit a month Carrot by Revathi and Priya. and CC Roti Pachadi/Chutney event by Sravani.

Keerai Thandu and Karamani Arachuvitta Sambar Type 1

Keerai Thandu (Greens Stem) is going to be wasted mostly but if its tender its good to use it. I have mixed this with Karamani(Black eyed beans) and prepared Sambar. This recipe is going straight to Nithu's Best out of waste Event.

Ingredients

Keerai Thandu - Chopped to 2 inch piece(Got out of 1 bunch of Greens)

Karamani (Brown or white) - 1 cup(Soaked and pressure cooked)
Toor dal - 1/4 cup ( pressure cooked)
Tamarind water - 1 cup

Salt

For grinding
Dhaniya seeds - 2 tspns
Channa dal - 1 tspn
Urad dal - 1/2 tspn
Dry Red Chilli - 3 nos(As per your taste)
Grated Fresh coconut - 1/2 cup

For Seasoning
Oil - 1 tspn

Mustard - 1/2 tspn

Hing/Asafotida - 2 pinches
Curry leaves - few

Preparation Method

Wash and Cook tender Keerai thandu (Greens stem) in tamarind water with turmeric and salt.

Add cooked karamani and boil it.

In a kadai, add 1/2 tspn oil and add for grinding ingredients stated above except coconut and saute till brown. Cool it and grind it to fine paste with coconut in a mixer/blender.

Now add this mixture and boil.

Finally add toor dal with salt and water.(See notes). Keep in low flame and stir occasionally.

Season it with oil, ghee(optional)mustard,(wait till it splutters) hing and curry leaves.

Keerai Thandu and Karamani Sambar is ready to serve with hot rice or chapathis.

Notes - * It can be semi-watery as sambar will become thick after sometime.

* People who have cholestrol and cannot use coconut can exclude it and prepare.

* Can pressure cook Karamani and toor dal at the same time in different vessels to save gas and time.

Also sending off Podalangai Seeds Thogayal and Cabbage with Jacfruit seeds Kootu to the event.