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.
The ingredients
- 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
Equipment
- Indian style mixie or any heavy blender
Ingredients
- 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
Instructions
- 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.
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Lata Lala
South-Indian style chutney made with lentils, gooseberries and Coconut sounds super yummy. I love to make and learn variety of Chutneys. This one is on my to do list.
Thanks for sharing.
Seema Sriram
I always love how the thogayals are kept as a ball. It is not only nostalgic it is the prettiest on the table to share.I love this combination of gooseberry and carrots, lovely colour
Seema Sriram recently posted…Sweet and sour ridge gourd peel sabji
Vandana
Loved this recipe. It’s so unique, healthy, and sounds delicious. Can’t wait to try it.
Uma Srinivas
I never had chutney of Amla. This sounds interesting…If I get amala I will try your recipe.
Mayuri Patel
Just can imagine the mixed flavors… sourness and sweetness. Like the colour of amla and carrot thogayal. Would love to enjoy this with rice as you’ve suggested.
Mayuri Patel recently posted…Rainbow Salad Bowl
Jayashree T.Rao
Nice one, I have never made with amla in this way. The only dish I often make is the pickle. Shall try this sometime.
Sapana
I have always made amla pickle never tried making chutney with it. This one with carrots and lentils sounds super delicious.
Sandhya Ramakrishnan
A very interesting thogayal Priya! I have not cooked much with amla and with the availability of frozen amla year around here, I need to try using them. Love the beautiful color front the carrots.
Padma Veeranki
Thogayal is a must in our home…This is such an interesting combination…I make amla in many ways but never combined with carrot…Sounds delicious!!
Sasmita
Amla chutney sounds so interesting. With the addition of carrot, coconut it must be tasted delicious Priya !
Sasmita recently posted…Vegan Black-Eyed Bean Salad | Lobia Salad
Jagruti's Cooking Odyssey
Never heard or seen this amla chutney before, sounds so interesting and tasty. Must try a recipe.
Ruchi
Wow Amla and carrots sounds amazing combo. Though never tasted but would love too. Lovely share . Looks wonderful
Ruchi recently posted…Raw Mango Thokku / Manga Thokku
Archana
The thought of this Amla and carrot thogyal my mouth is watering. Then there is plenty of amla available currently so I can make a lip-smacking yum condiment. I love the way you have made a ball out of the thogyal typically south Indian! I cannot manage it yet 😀
Poonam Bachhav
Carrot and amla Thogyal looks absolutely delectable and sounds super tempting ! Such s healthy side dish with coconut flavor.