Amla & Carrot Thogayal, a South-Indian style chutney made with lentils, gooseberries and coconut. This thogayal makes a delicious accompaniment with steaming hot rice with a drizzle of gingely oil.
The usual chutney, served along idly/dosa is made without lentils. Whereas, thogayal is lentils, coconut and any other vegetables, ground with tamarind, chilies and salt.
South-Indian lunch thali is incomplete without chutney/thogayal. I make a lot of chutney with veggies like Beets , Ridge-gourd and tindli/ivy-gourd and greens thogayal like fenugreek , brahmi leaves and tusli and now this gooseberry chutney is yet another addition to that healthy list.
The main ingredients in a south-indian style chutney are urad and chana dal along with tamarind. Since this is a gooseberry chutney, which is tart in nature, i have omitted tamarind from the list.
I always include coriander seeds and sesame seeds in my thogayals, they add a great texture and flavor to the chutney. And also sesame seeds are rich in calcium, so i always add a teaspoon or two in my chutneys.
- Amla/Gooseberry, i have used indian gooseberry. Pick the ones which are nicely green without any brown spots.
- Carrots, they add to the tartness of the gooseberries, sour and sweet flavors makes a delicious combo
- Spices, i have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
- Coconut, freshly grated or frozen, this binds the flavors of gooseberry and carrots together
- Dal, i have used chana dal and urad dal, they add volume to the chutney
- Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal.
Amla & Carrot thogayal | Chutney with lentils
- Indian style mixie or any heavy blender
- 3 tablespoon urad dal
- 2 tablespoon chana dal
- 1 tsp white sesame eeds
- 2 tsp black peppercorns
- 1 teaspoon coriander seeds
- 2 nos carrots peeled and chopped into thick roundels
- 2 nos indian gooseberries, seeds removed amla/nellikaai
- ¼ cup freshly grated coconut
- 4-5 nos red chillies reduce to 3 or 4 if you prefer less spice
- ¾ teaspoon salt or 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 teaspoon of oil, add chopped carrots and gooseberries to it an saute in a simmer flame for around 4-5 minutes. 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 tablespoon 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.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter