Traditionally Idli and dosa are served with Coconut or Peanut chutney. For a change how about serving them with Ginger Carrot Bell Pepper Chutney. This chutney also provides an extra dose of veggies in your diet. This chutney can be on the fiery side due to the addition of ginger and green chilly. But you may choose to reduce the amount of ginger and green chilly to make it a bit milder.
Some of my recipes with which this chutney can be served- Poha Dosa. Instant Oat Meal Dosa, Yogurt dosa, Punugulu, Gunta Ponganalu, Oats Spinach Paratha
Check out my other pachadi recipes here-
Ginger Carrot Bell Pepper Chutney:
- Large Carrot – 2 Peeled and cut to small cubes
- Large Green Bell Pepper- 1 cut to small cubes
- Ginger – 1 to 1 1/2 inch chopped
- Green chilly- 4 to 5 ( reduce for a milder chutney)
- Cumin seeds – 1/2 tsp
- Coriander seeds – 1tsp
- Mustard seeds- 1/2 tsp
- Chana dal – 1 tsp
- Asafetida- a generous pinch
- Few curry leaves
- A Handful of Coriander leaves
- Tamarind pulp to taste
- Oil- 4 tsps
- Salt to taste
- Heat a medium skillet and toast the cumin and coriander seeds for 30 to 40 seconds. Remove from the skillet and set a side.
- In the same skillet add 3 tsps of oil. When the oil is heated, add the green chilly, ginger, chopped carrot and bell pepper. Sprinkle some salt and close the lid.
- Cook till carrot and bell pepper gets soft stirring in between. You can sprinkle some water during the cooking process . Remove from the heat. Let cool for few minutes.
- Place the roasted cumin and coriander in the blender and pulse for few seconds. Now add the cooked carrot mixture, tamarind pulp, salt and a handful of fresh coriander leaves. Grind till smooth. Remove to a serving dish.
- Do the tempering by heating a tsp of oil. When the oil gets hot add mustard and let crackle. Add the chana dal and curry leaves. Fry for few seconds. Add asafatedia. Turn off the heat. Pour the tempering in the chutney. Check for the seasoning.
- Serve the chutney with Idli, Dosa or roti.