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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.

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.

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