Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils

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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.

Jump to:

• CHUTNEY vs THOGAYAL
• My Thogayal Love
• Varieties of Thuvayal
• Why You'll Love This Carrot Thuvayal with Lentils
• The Ingredients
• Step by Step Instructions to make Carrot Thogayal
• Some Dry Curry Recipes
• Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils

CHUTNEY vs THOGAYAL

Thogayal or thuvayal is a South Indian lentil-based condiment, unlike chutneys traditionally served with idly/dosa, which may not contain lentils.

Growing up in a South Indian household, thogayal/thuvayal and rasam were a Saturday staple. Coriander thogayal with milagu rasam is a particularly cherished combination.

South-Indian lunch thali is incomplete without chutney/thogayal. We make chutney with almost all the veggies. Like beets, banana stump, raw plantain etc.

Not only vegetables, but also fresh greens and herbs can be made into chutney. Like this Brahmi leaves and Tulsi leaves chutney

My Thogayal Love

Thogayal or thuvayal it is pronounced locally, adds such a texture and flavor to a normal meal. An easy condiment to add a pop of flavor to a regular meal. I love to experiment with this simple south-indian condiment. So you will find a lot of thuvayal recipes in my blog.

A detailed South-Indian meal always includes thuvayal. Many mostly start their meal with thogayal mixed with rice. They add a generous drizzle of either ghee or gingely oil. This acts as a starter. It excites your palate. It keeps your senses ready for the next course of meal.

This simple Coconut thogayal, is a regular recipe at home. Keep this as base you can develop it with other vegetables and herbs. Check this Amla & coconut thogayal rich in vitamin C and an easy way to incorporate in your diet.

Varieties of Thuvayal

Why You'll Love This Carrot Thuvayal with Lentils

1. Healthy South Indian Side Dish : This Carrot Thuvayal with Lentils combines fresh carrots, protein-rich dal, and aromatic spices to make a wholesome side dish. It's a perfect way to include more veggies and plant-based protein in your meal. Try my Beetroot Thuvayal or Zucchini Chutney for more colourful, veggie-packed sides.

2. Quick and Easy to Make : Ready in just 20 minutes, this Carrot Thogayal fits perfectly into your busy mornings or weeknight dinners. With a quick roast and blend, you get a chutney that's flavorful, filling, and fuss-free.

3. Perfect Pairing for Rice or Idli-Dosa : Thick, spicy, and slightly tangy, this chutney tastes divine with hot rice and gingely oil. Thin it down a bit with water and you have a chutney to go alongside idli, dosa, or pongal. Also try my Curry Leaf Thogayal or sikkim tomato achar - they pair beautifully too!

4. Naturally Vegan and Gluten-Free: This recipe is completely vegan and gluten-free, using just carrots, dal, tamarind, and spices. Simple, No fuss, regular pantry ingredients.

5. Burst of Flavour and Colour : The nutty roasted lentils, the brightness of the carrots, and the hint of tamarind come together for a balanced, flavor-packed chutney. It's both comforting and nourishing. Love colourful dips? Don't miss my red pepper Hummus or Spicy Pumpkin 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.
• 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