As I have mentioned in a previous post, a thogayal is a thick and coarsely ground coconut chutney which accompanies a meal of rice and mulagootal. While coconut is indispensable and the main ingredient in a thogayal, sometimes certain vegetables are sautéed in a bit of oil and added. Small Madras onions/ shallots, ridge gourd (peerkangai/ peechingya) and pumpkin (mathan) are a few such vegetables.
This being the season for winter carrots, I have used them to make this thogayal. These carrots lend a faintly sweet flavour to an otherwise spicy and slightly tangy chutney.
Carrot Coconut Thogayal (Thick Chutney)
- 1/4 cup coconut freshly grated
- 1/4 cup carrot grated
- 1 tbsp black gram lentils (urad dal)
- 2 tbsps Bengal gram lentils (chana dal)
- 3 chillies dried red
- 2 sprigs curry leaves
- tamarind a small piece of (size of a grape)
- 1/4 tsp asafetida powder
- to taste salt
- Heat the oil and sautxe9 the lentils, over medium heat, until they turn golden. Add the red chillies and asafetida powder and stir a couple of times, ensuring the asafetida does not burn. Take the pan off the heat and add the curry leaves, allowing it to wilt slightly in the heat of the pan.