A thick, vibrant chutney made with fresh carrots, coconuts, red chillies and tamarind.
- 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)
- ¼ tsp hing or asafoetida powder
- 1 tsp mustard seeds
- 12 fresh curry leaves
- 2 tbsp gingelly oil or any other vegetable oil
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.