Jump to Recipe Jump to Video Print Recipe

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

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

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.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

Recipe

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

Cook Time: 15

Total Time: 20

Servings:

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.