Indian Food Recipes | Indian Cooking | Veg & Non Veg Recipes

Carrot Thogayal (thick chutney made with carrot)

The Carrot Thogayal is my favourite side dish, which I often relish, with another one of my all time favourite curry dish- ‘vathakozhambu’. The reason I often conveniently switch on to the thogayal for a side dish is, to avoid the intake of oily pickles. The thogayal, savoured in lieu of a pickle, is a typical South Indian delicacy. Though a chutney this, unlike other chutneys like the coconut chutney and groundnut chutney, can be savoured with rice. The term ‘thogayal’ means thick and coarsely ground chutney, which is neither very smooth nor too grainy. This dish is generally savoured in small helpings, as an accompaniment in a main course meal consisting of rice, rasam/sambar/vathakozhambu, a dry subzi and curd.

Sometimes I just relish the thogayal mixed with hot steamed rice and a dollop of home-made ghee. The thogayal can also be a part of your breakfast menu- Use it as a spread for sandwiches or masala dosa. Even while kneading the dough for rotis or paranthas a scoop of thogayal can be added to it, this will enhance the taste too!

There are different varieties and methods of preparing the thogayal. Some people prepare the thogayal with just lentils. While, the same is also combined with vegetables like ridge gourd, pumpkin, shallots/madras onions, coriander leaves etc., to prepare a vegetable thogayal; each has a unique taste and the important part is the consistency of the thogayal, which adds to the satisfaction of relishing a thogayal!



Preparation Time: 15-20 minutes Serves: 4

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