3 big size carrots, grated
50g green chilies
2 cups yogurt
1 sprig curry leaves
4 tsp oil
1 small bunch cilantro
1 tsp seasoning seeds
Salt to taste

Carrot-Yogurt Pickle

1. Mix the green chilies with salt and grind to a fine paste.
2. Heat oil in a pan, fry the seasoning seeds, curry leaves until they splutter.
3. Then add chili paste and grated carrots and fry for 2 to 3 minutes.
4. Later add yogurt and chopped cilantro and remove from heat.
5. Goes well with rice, chapathi and any tiffin.