Carrot Thogayal
A thick, vibrant chutney made with fresh carrots, coconuts, red chillies and tamarind.
Ingredients
- 3 medium carrots, grated
- 4 tbsp fresh coconut, grated
- 4-5 dried red chillies, use fewer if they're very hot ones
- 2 tbsp chana dal or split Bengal gram
- 1 tbsp urad dal or skinless black gram
- 2 tbsp thick, tamarind pulp (soak a walnut-sized ball of tamarind in hot water for 20 mins to extract the pulp)
- ΒΌ tsp hing or asafoetida powder
- 1 tsp mustard seeds
- 12 fresh curry leaves
- 2 tbsp gingelly oil or any other vegetable oil
- Salt
Instructions
- Heat 1 tbsp oil in a pan on low heat and gently toast both the dals followed by the red chillies for a min. Add the asafoetida, carrots, tamarind pulp and half the curry leaves and cook till the carrots are soft but not watery and mushy.
- Cool the mixture and then grind together with the coconut and salt using a little water till you get a coarse, thick chutney.
- Transfer the thogayal to a bowl. Heat a pan with the remaining oil and add the mustard seeds and remaining curry leaves o the hot oil. Allow them to crackle. Pour the tempering over the thogayal, mix well and taste to add a little more salt if needed. The thogayal can be stored in an airtight glass or ceramic container and will keep in the fridge for a couple of days.