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.
Servings 4
Calories
Equipment
- Indian style mixie or any heavy blender
Ingredients
- 3 tablespoon urad dal
- 2 tablespoon chana dal
- 1 tsp white sesame eeds
- 2 tsp black peppercorns
- 1 teaspoon 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 teaspoon salt or to taste
Instructions
- 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 teaspoon 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 tablespoon 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.