Carrot pachadi

I made this yesterday night for the first time. It tasted very well with chaapathis…morning dosas and I brought it in my lunch box now

INGREDIENTS:-

Carrots: - 2 cup (grated)

Red Chilies: - 3-4

Oil: - 1 tablespoon

Salt: - as required

Curry leaves: - 3-4

Tamaring: - lemon sized ball

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Crushed garlic pods: - 3-4(even this is optional)

Mustard seeds: ½ teaspoon

METHOD:-

1. In a pan add little oil and sauté grated carrot until it loses its raw smell (3-4 minutes).
2. Take it into separate container.
3. In the same pan add remaining oil and add chana dal,urad dal, jeera, mustard seeds and red chillies and fry them until light brown.
4. Squeeze tamarind pulp into grinder/mixer and add grated-sauted carrot, fried chana dal urad dal mixture and salt.
5. Grind it until soft.
6. Now add tadka of crushed garlic pods,mustard seeds and curry leaves and add to the ground mixture.