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Amla & Carrot thogayal | Chutney with lentils

Amla & Carrot Thogayal, a South-Indian style chutney made with lentils, gooseberries and coconut. This thogayal makes a delicious accompaniment with steaming hot rice with a drizzle of gingely oil.
5 from 11 votes
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Course: Breakfast, Main Course, Side Dish
Cuisine: Indian
Keyword: Amla recipe, Gooseberry recipe, Green chutney recipe, How to make thogayal, Rice accompaniment recipe, South indian style chutney recipe, Thogayal recipe
Prep Time: 10 minutes
10 minutes
Total Time: 20 minutes
Servings: 4


  • Indian style mixie or any heavy blender


  • 3 tbsp urad dal
  • 2 tbsp chana dal
  • 1 tsp white sesame eeds
  • 2 tsp black peppercorns
  • 1 tsp coriander seeds
  • 2 nos carrots peeled and chopped into thick roundels
  • 2 nos indian gooseberries, seeds removed amla/nellikaai
  • ¼ cup freshly grated coconut
  • 4-5 nos red chillies reduce to 3 or 4 if you prefer less spice
  • ¾ tsp salt or to taste


  • Heat a kadai/pan, dry roast urad dal, chana dal, white sesame seeds, black peppercorns, and coriander seeds, until the dal turn golden brown. Take care not to burn them, keep the flame simmer. Switch off the pan, and add red chilies to it. Tranfer the contents to a flat plate
  • In the same pan, add a tsp of oil, add chopped carrots and gooseberries to it an saute in a simmer flame for around 4-5 minutes. Take it off the flame.  Let it cool completely.
  • Take the roasted ingredients and veggies in a mixer, add salt and grind it to a thick paste using as little water as possible, If the mixer stops while grinding, add a tbsp of water and use a spatula mix well and grind again.
  • Once done, remove the ground thogayal to a clean bowl. Serve it along with steaming hot rice and ghee/sesame oil.