Carrot and yoghurt pachadi

Ingredients:
4 medium-sized carrots
2 green chilies
1 tbsp coconut grated
4 tbsp yoghurt
1/2 tsp mustard seeds
1/2 tsp urad dal
1 whole red chili broken
1 pinch of asafoetida
4 curry leaves
1 tsp oil
Salt to taste

Method:
First peel the skin off the carrots, cook well and keep aside.
In a blender add the coconut, green chili, a little salt and grind into a smooth paste. Then add the cooked carrots and grind together. When it is done add the yoghurt and blend.
In a small frying pan add oil, mustard seeds, urad dal, broken whole red chili, asafoetida, and curry leaves. When the dal turns golden put everything on top of the carrot mix.
Serve with pulao or pongal.