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.

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 69kcal

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
20 grams amarind or a small lemon size
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.