Carrot, Tomato Pachadi

How to Prepare

1. Grate the carrots and keep them aside.
2. Heat 2 tablespoons of oil in a pan over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 4 teaspoons of urad dal and fry until golden brown.
5. Add 10-12 curry leaves and 6 dried red chilies, sauté for a minute.
6. Add the grated carrots and chopped tomatoes to the pan, mix well.
7. Cook for 5-7 minutes until the vegetables soften.
8. Add salt to taste and 2 cups of tamarind extract, mix well.
9. Cook for another 5 minutes until the mixture thickens slightly.
10. Turn off the heat and let it cool slightly.
11. Optionally, blend the mixture lightly for a smoother texture.
12. Transfer to a serving bowl and garnish with chopped coriander leaves.