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.
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.