firstly, in a tawa heat 2 tsp oil and roast 1 tsp urad dal, 1 tsp chana dal and 4 dried red chilli.
also, saute 2 clove garlic and 2 tbsp onion until the raw smell disappears.
further, add 1 cup chopped the carrot and saute until the colour changes.
allow the mixture to cool completely, and transfer to the blender.
add 3 tbsp coconut, small ball tamarind and ½ tsp salt.
add in water as required and blend to smooth paste.
now prepare the tempering by heating 2 tsp oil.
add 1 tsp mustard and few curry leaves. allow to splutter.
finally, pour the tempering over carrot chutney and serve with dosa or idli.