Carrot Thogayal/Carrot Chutney

By Priya Srinivasan - I Camp in My Kitchen - Tuesday, October 09, 2012

An Easy to Make Thogayal/Chutney with Not so Favorite Vegetable of Kids. No Fancy Ingredients required, Can be had with Idly/Dosa/Upma, As a spread on Bread/Chapathi or Simply with Steaming Hot Rice and a Dollop of Ghee and Potato Fry. 
2 Medium Carrots, Peeled and Shredded
1 tbsp Urad Dal
4-5 Red Chilies, Long Variety
 Marble-sized Tamarind,
Salt to taste
1 tsp of oil
a Sprig of Curry leaf
1/4 tsp of Mustard seeds
hing and turmeric, a pinch
  • Heat a Non-Stick Pan, Add oil, When it is hot, add Mustard seeds, when it splutters add hing and turmeric.
  • Next add Urad Dal and the Red Chilies.
  • When the Urad dal changes color, add the shredded Carrots and Saute for a minute or two.
  • Switch off the flame, Let it Cool.
  • Take the sauteed ingredients in a Mixer along with Tamarind and salt and grind to a paste. Do not Add Water, the carrots will provide the needed moisture to the chutney.
  • Transfer the Chutney to another bowl. Serve with Rice or an Accompaniment to Idly/Dosa.
Sending this to Favorite Recipes Event - Vegetarian Recipes, happening @ Zesty South-Indian Kitchen

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  1. Absolutely divine. Awesome clicks dear.

  2. delicious chutney and love the color, what i really love about it is that its totally healthy too

    Cook like Priya

  3. the chutney looks very innovative and delicious.

  4. Wow! Looks Delicious..

    Participate in My First Event - Feast of Sacrifice Event

  5. Delicious carrot chutney Priya, I haven't tried anything with carrot for making chutney. Sure my little one love this.

    Thanks for sending this delicious recipe to Favorite recipes event: Vegetarian recipes

  6. very different compared to the regular chutney for idli and dosa!! bookmarking it!!
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