Carrot Chutney

1: Heat 2 tablespoons of oil in a pan.

2: Add the dry red chillies, garlic, and curry leaves; sauté until aromatic.

3: Mix in the diced coconut, sliced onion, diced carrot, and sliced tomato.

4: Season with salt and cook until vegetables are tender.

5: In another pan, heat 3 tablespoons of oil for tadka.

6: Add mustard seeds and urad dal, and let them splutter.

7: Add the deseeded dry red chillies and pour the tadka over the chutney.

8: Mix well before serving.