Wash and peel the carrot
Grate the carrots in a fine or medium texture
Add this to a mixing bowl. Add salt and the juice of half a large lemon.
Slice the green chillies set aside.
Wash and pat dry the curry leaves and set aside too
Into a small pan add the oil and set it to heat for tempering
When the oil is hot add the mustard seeds, the skinned black gram (urad dal) , the sliced chilies and the cleaned curry leaves.
Let the mustard seeds splutter.
Pour this tempering over the grated carrots in the mixing bowl
Serve or leave chilled till serving time