Amla, Carrot and Coconut Chutney/Nellikaai, Carrot and Thengai Thogayal

Chutney and Thogayals, my lunch is never complete without these. I try to make a small batch everyday just for 2. I feel they are a complete meal, with dal, greens and if you can incorporate veggies in them, it is more nutritious. I have lot of thogayals and chutneys with veggies like Beets thogayal, Ridgegourd thogayal and tindli thogayal and greens thogayal like fenugreek thogayal, brahmi leaves thogayal, tusli thogayal and now this thogayal is another add to that healthy list. 
The main ingredients in a thogayal/chutney are urad and chana dal along with tamarind. But this recipe, doesn’t have tamarind in the list, since we are using gooseberries which are sour in nature,  we can avoid tamarind. Do not skip coriander seeds and sesame, as they add a nice texture and flavor to the thogayal. 

3 tbsp urad dal
2 tbsp chana dal
1 tsp white sesame seeds
1/2 tsp black peppercorns
1 tsp coriander seeds
2 nos carrots. peeled and chopped into thick roundels.
2 nos Indian Gooseberries/Amla/Nellikaai, seeds removed, 
1/4 cup freshly grated coconut
4-5 nos red chilies (reduce it to 3-4, if you prefer less hot)
Salt to taste


  • Heat a kadai/pan, dry roast urad dal, chana dal, white sesame seeds, black peppercorns, and coriander seeds, until the dal turn golden brown. Take care not to burn them, keep the flame simmer. Switch off the pan, and add red chilies to it.
  • Tranfer the contents to a flat plate. In the same pan, add a tsp of oil, add chopped carrots and gooseberries to it an saute in a simmer flame for around 4-5 minutes, for the veggies to sizzle. Take it off the flame.  Let it cool completely.
  • Take the roasted ingredients and veggies in a mixer, add salt and grind it to a thick paste using as little water as possible, If the mixer stops while grinding, add a tbsp of water and use a spatula mix well and grind again.
  • Once done, remove the ground thogayal to a clean bowl. Serve it along with steaming hot rice and ghee/sesame oil.