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Carrot Thogayal / www.quichentell.com

Carrot Thogayal

Quiche 'n' Tell
A thick, vibrant chutney made with fresh carrots, coconuts, red chillies and tamarind.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Side Dish
Cuisine Indian
Servings 4 people


  • 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


  • 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.