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Home » Vegan Recipes » Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils

Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils

May 13, 2021 · Modified: Jun 23, 2021 by Priya_Srinivasan ·

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Carrot Thuvayal, a delicious chutney made with fresh carrots and lentils. A south-indian style chutney that pairs well with rice.

Thuvayal with carrots

My Thogayal Love

If you are a regular reader here, you must have noticed that I have a list of thogayal varieties in my blog. Thogayal or thuvayal it is pronounced locally, adds such a texture and flavor to a normal meal.

A detailed South-Indian meal always includes thuvayal, many mostly start their meal with thogayal mixed with rice with a generous drizzle of either ghee or gingely oil. This sort of acts like a starter, excites your palate and keeps your senses ready for the next course of meal.

I make thogayal often, my goto is my Mother-in-laws special simple Coconut thogayal and since I always keep brined gooseberries in my refrigerator, Amla & coconut thogayal is also made often in my kitchen.

Varieties of Thuvayal

  • Turmeric & ginger thogayal
    Turmeric & Ginger Thogayal | Chutney for Rice
  • Ridge gourd peel thogayal
    Peerkangai Thol Thogayal | Vegetable Peel Chutney
  • Kothamalli Thogayal
    Kothamalli Thogayal | Coriander Thuvayal | South Indian Lunch #4
  • Banana Stump chutney
    Vazhaithandu Thogayal |Banana Stump Chutney

The Ingredients

  • Carrots, the obvious hero of today's carrot thogayal recipe
  • Dal, I have used chana dal and urad dal, they add volume to the chutney
  • 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.
  • Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal.

Step by Step Instructions to make Carrot Thogayal

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Wash peel and chop carrots into cubes. I have used 2 carrots in this recipe.
  • Heat a heavy bottom pan, add a drop of oil, add both the dals, coriander seeds and peppercorns to this. Dry roast until the dal turns golden brown.
  • Towards the end, add sesame seeds, red chilies and curry leaves. Saute them for a minute. Remove this to a flat plate and let it cool.
  • In the same, throw the chopped carrots, sprinkle water 2-3 times, cover and cook this for 5 minutes in medium flame.
  • Open and check, the carrots must be fork tender and no liquid at all. Let his cool completely
  • Once cooled, take the ingredients all together in a mixer jar, add tamarind and salt and grind it to a paste. Add ¼ cup water in batches while grinding the thogayal.
  • Transfer the ground thogayal to another serving bowl. Serve this carrot thuvayal with rice and gingely 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.
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Recipe

Carrot thogayal

Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils

Carrot Thuvayal, a delicious chutney made with fresh carrots and lentils. A south-indian style chutney that pairs well with rice.
No ratings yet
Print Pin Rate
Course: Condiments, Main Course
Cuisine: Asian, Indian, South-Indian
Keyword: Carrot chutney, Carrot recipe, condiment with carrots, How to make thogayal, Quick and easy condiment, Rice accompaniment recipe
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 8
Calories:

Equipment

  • Indian style mixie or any heavy blender

Ingredients

  • 3 tablespoon Split Urad dal/Black gram/uluntham paruppu
  • 1 tablespoon Chana dal/Kadalai paruppu/Gram dal
  • 2 nos carrots, 200 grams when peeled and chopped
  • ¼ cup fresh coconut
  • 2 tablespoon white sesame seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 5 nos red chilies, i have used round variety increase chilli to 6 if you prefer a spicy chutney
  • ¾ teaspoon salt or to taste
  • small lemon sized tamarind
  • few curry leaves

Instructions

  • Wash, peel and chop 2 carrots into cubes. The chopped carrots weight approximately 200 grams. Keep it aside until use.
  • In a heavy bottom pan, add a drop of oil, add both urad dal and chana dal along with coriander seeds and black peppercorns. Saute this in a medium flame, until the dal begins to turn golden.
  • Towards the end, add white sesame seeds, chilies and curry leaves to this, saute for a minute in low heat. Take it off flame, transfer the roasted ingredients to a flat plate. Let it cool down completely.
  • In the same pan, throw the carrots, sprinkle water 2-3 times, cover and cook in a medium flame for 5-8 minutes for the carrots to become tender. Once done, remove the cover, there should be no liquid in the carrots. Let this cool down completely.
  • Take all the roasted ingredients and the carrots in a mixer jar, add the coconut, tamarind and salt to this. Grind to a paste. Add ¼ cup of water in batches while grinding the thogayal.
  • Thogayal is usually ground thick, so do not add more water then mentioned above, and use it in batches, not at the same time.
  • Remove the ground thogayal to a serving bowl. Serve it along with rice and a generous drizzle of gingely oil or ghee.
  • Refrigerate any leftover thogayal in an air-tight container for 2-3 days.

Video

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

Enjoy this colorful and flavorsome carrot thuvayal with rice. I prefer to serve thogayal along with rice, rasam and a dry curry.

Some Dry Curry Recipes

  • Chettinad style urulai curry
    Potato Fry | Urualai Curry | Chettinad Style
  • Ponnanganni Keerai Poriyal
    Ponnanganni Keerai Poriyal | South Indian Lunch #10
  • Tamil brahmin style paruppu usili
    Beans Paruppu Usili | South Indian Lunch #9
  • Imli Aloo
    Imli Aloo - Tangy Tamarind Potatoes Stir-fry

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Reader Interactions

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  1. Unknown

    October 09, 2012 at 4:55 pm

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

    Reply
  2. Archana

    October 09, 2012 at 12:59 pm

    Wow this tastes good.

    Reply
  3. divya

    October 09, 2012 at 1:16 pm

    Absolutely divine. Awesome clicks dear.

    Reply
  4. Unknown

    October 09, 2012 at 2:46 pm

    i too like this a lot...simple and healthy and yumm...
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    Reply
  5. Unknown

    October 09, 2012 at 3:26 pm

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

    Priya
    Cook like Priya

    Reply
  6. kitchen queen

    October 09, 2012 at 4:20 pm

    the chutney looks very innovative and delicious.

    Reply
  7. Asiya Omar

    October 09, 2012 at 4:45 pm

    Wow! Looks Delicious..

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    Reply
  8. Swathi

    October 09, 2012 at 4:46 pm

    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

    Reply
  9. Lata Lala

    May 19, 2021 at 9:36 pm

    5 stars
    A delicious Carrot chutney made with fresh carrots and lentils sounds lika an awesome combination Priya.
    Love how you have combined both and it's a great companion to any meal.
    Worth trying.

    Reply
  10. Sandhya Ramakrishnan

    May 20, 2021 at 7:05 pm

    5 stars
    What a great idea to make carrot thogayal. I would have never though of making thuvayal out of carrot. I made some for lunch yesterday and we loved it. The beautiful color was another bonus hit with my boys.

    Reply
  11. Pavani

    May 21, 2021 at 3:52 am

    5 stars
    This is such a colorful and flavorful chutney with carrots. Love the addition of coconut and sesame seeds in there.

    Reply
  12. Uma Srinivas

    May 21, 2021 at 3:59 am

    5 stars
    I make all the time carrot chutney with coconuts and spices. This version is new to me. But sounds absolutely delicious!

    Reply
  13. Mayuri Patel

    May 21, 2021 at 10:50 pm

    5 stars
    What a wonderful way to add more carrots to one's diet by making carrot thuvayal. Love the colour and will have to give this recipe a try.

    Reply
  14. Padma Veeranki

    May 22, 2021 at 1:10 pm

    5 stars
    This is such a colourful and delicious chutney with carrots. I love to make chutney with any vegetable.I loved the addition of coconut and sesame seeds which gives a very good flavour & texture to the thogayal.

    Reply
    • Poonam Bachhav

      May 23, 2021 at 9:25 pm

      5 stars
      Carrot thuvayal sounds interesting to me ! A delightful healthy chutney with carrots , lentils and species . Would love giving it a try.

      Reply

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