Carrot Methi Pachadi (Carrot Methi Chutney)

Ingredients:

Grated carrot - 2 cups
Methi leaves - 1 cup
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Cumin seeds - 1 tsp
Red chillies - 1-2 (adjust to suit ur spice levels)
Green chillies - 1-2 (adjust to suit ur spice levels)
Garlic flakes - 4-5
Gratted Jaggery - 1 tsp (Optional)
Lemon juice/Tamarind juice - 1 tsp
Oil - 1 and 1/2 tsp
Curry leaves
Salt

Method:

Heat 1/2 tsp of oil in a pan, add the garlic, cumin, bengal gram, red chillies, mustard seeds and urad dal and fry on a medium heat till the dals turn slightly red and a nice aroma emanates.Keep this aside & let it cool.
In a pan add 1/2 tsp oil, add the spilled greenchillies and grated carrot on a medium flame & saute till the raw smell of the carrot disappears. Remove & keep it aside.
In a pan add 1/2 tsp of oil and saute the methi leaves for nearly 3-4 mins.Remove & keep it aside.
Grind the roasted dal mixture, then followed by sauted carrot and methi leaves, jaggery along with salt without adding any water.
If ur using tamarind, then add tamarind while grinding to this mixture, otherwise add the lemon juice to the grounded pachadi  before serving.
Don't grind it softly, it should be a coarse paste.
For tadka (optional)
Heat oil in a pan, add the mustard seeds, wait until it pops, then add urad dal, curry leaves.
Add this seasoning to the ground pachadi.

Serve it with White rice/Idlies/dosas/chappathi.