Dice carrot. Add a cup of water and pressure cook for 2 whistles. Once pressure is released, check if the carrot is cooked.
Meanwhile, heat oil in a small pan. When oil is hot, add urad dal, chana dal , few curry leaves,hing & red chillies. On low medium flame, fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
Transfer the fried masala,tamarind and salt to a mixer/blender. Grind to a paste.
Add cooked carrots. Blend smooth but don’t make super smooth. Taste test.
Prepare the tempering. Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now add ground chutney to this. Bring a boil by stirring in between.
Serve carrot chutney with hot rice / idli / dosa / chapati etc . Stays good for 3-4 days in fridge .