Carrot chutney

Ingredients
grated carrot 1/2 cup
grated coconut   1/2 cup
coriander leaves finely chopped  1/4 cup
urad dal  2 tbsp
mustard seeds  1/2 tsp
hing  little
red chilies 3-4 OR green chilies to taste
salt to taste
tamarind small marble size or more  as per taste
oil  2 tsp

temper
oil   1 tsp
mustard seeds  1/4 tsp
urad dal  1 tsp
red chili 1
curry leaves few finely chopped
hing a small pinch

METHOD
in a kadai, heat 1 tsp oil, add  1/4 tsp mustard seeds, once it crackles, add urad dal 1 tsp, 1 red chili, fry, once dal turns golden, add curry leaves, hing, fry for a minute, remove and put in a bowl.
In the same kadai, add 2 tsp oil, mustard seeds, once it crackles, add urad dal and chilies, fry till dal turns golden, add hing, carrot, fry till raw smell goes, remove, add tamarind
In a mixer jar, add coconut, and the fried carrot, coriander leaves, salt, add little water, grind to a smooth paste, check for seasoning, add salt/ chili if needed, then grind again.
Add the tempering, serve hot with idli, dosa, adai, parantha, can be eaten with hot rice and some ghee !

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