Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised. Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.
CARROT AND MINT CHUTNEY/THOGAIYAL 
INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water
SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves
METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.
If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.
I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event
EP series - Mint and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15
Suma Gandlur
Lovely chutney.
Rajani S
Nice one!
vidhas
Intresting chutney, nice and healthy. Great clicks,
Kanan
looks delicious. interesting recipe
Priya
Wat a super interesting,healthy and definitely flavourful chutney, wish to have some with crispy dosas..
Premalatha Aravindhan
Delicious chutney,healthy combo...
Gayathri Kumar
Lovely colourful chutney...
Rasi
even i am doing accompaniments jayashri & made thogayal too :).. This is a very different combo.. should try it..couldnt help smiling reading your post 🙂
Ongoing Event : WTML
The Pumpkin Farm
this is interesting...book marking rightaway
Kalyani
nice colour and flavour Jayasri.. I have a version of CArrot Thogayal too, but this is interesting 🙂 btw, guess post needs to be updated with the BM tag !
Kalyani
Sizzling Tastebuds
Event : Pickles & Preserves Fest + Giveaway
Event : CWS - Oats
Jayanthi
What a nice flavorful chutney it must have been...carrot and mint. Nice idea I should try it. The pictures look so inviting Jayasri...nice one!!!
Shanthi
Interesting combo
ANU
very healthy and flavorful! veyr nice!
Harini-Jaya Rupanagudi
very interesting chutney. shall try it out too!
Preeti Garg
love this different flovr chutney...
vaishali sabnani
a good one...and you r right..even I hate to open my cards easily..first taste..then comment..after that the ingredients.>.ehehe...
Tina
Colourful and delicious chutney..
Jayashree
The colour of the chutney is very tempting.
DivyaGCP
Carrot in Thogaiyal is new to me. But sure it is very colorful and healthy..
Divya's Culinary Journey
My first event-Showcase
Chef Mireille
what a filling chutney...perfect over rice!
Usha
My husband is like yours. Sometimes I don't tell him and yet times I have give in. Once he know the ingredients, he doesn't even touch it. Like my today's post, which I will put up in few hours. I like chutneys and don't make them as much as I would love to. I tend to get lazy to prepare a dish just for myself.
Chutney looks delicious! I never tried mint & carrot combination
PJ
Most of the times I don't tell my folks the ingredients behind the dishes. They definitely make a face if its something new. Later if its tasty they ask and find it hard to believe that a particular ingredient that they disliked was used in the dish!
I too make carrot chutney but adding mint is really great. Will add this to my collection too...