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
- 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.
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Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils
- Indian style mixie or any heavy blender
- 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
- 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.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Enjoy this colorful and flavorsome carrot thuvayal with rice. I prefer to serve thogayal along with rice, rasam and a dry curry.
very different compared to the regular chutney for idli and dosa!! bookmarking it!!
Wow this tastes good.
Absolutely divine. Awesome clicks dear.
i too like this a lot…simple and healthy and yumm…
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delicious chutney and love the color, what i really love about it is that its totally healthy too
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the chutney looks very innovative and delicious.
Wow! Looks Delicious..
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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
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.
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.
This is such a colorful and flavorful chutney with carrots. Love the addition of coconut and sesame seeds in there.
I make all the time carrot chutney with coconuts and spices. This version is new to me. But sounds absolutely delicious!
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.
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.
Carrot thuvayal sounds interesting to me ! A delightful healthy chutney with carrots , lentils and species . Would love giving it a try.