Tag: Chutneys

Carrot Thogayal

Chutneys

This thogayal is typically eaten with rice but can also be eaten with dosas, idlis or uthappams. Thogayal is a coarse textured chutney which is not as runny as a chutney. We also make thogayals using other ingredients like ridge gourd peels, coconut thogayal, paruppu thogayal etc. A simple tasty thogayal which will you will love.

Ingredients:

Grated carrot – 1 cup

Coconut – 1/4 cup

Red chillies – 3-4 

Black gram dhal/Urad dhal – 1 tsp

Bengal gram dhal/ kadala paruppu- 1 tsp

Water – 1 tbsp

Tamarind – 1/2 marble size 

Asafoetida – 1/4 tsp

Oil – 1 tbsp

Salt to taste

Preparation:

Heat 1/2 tbsp oil in a pan/ kadai. Add both the dals and fry for sometime. Add red chillies, fry till dals get golden. Add asafoetida. Remove and keep aside. Add 1/2 tbsp oil to same kadai and fry grated carrots for 2-3mins. Wash the tamarind well and soak in warm water as this will make the grinding easier. Grind all the dals and chillies in a mixer. Then add the carrot, coconut, tamarind and 1 tbsp water as well and grind once to a slightly coarse paste. Consistency of chutney can be changed according to preference by adding more or less water.

Bottlegourd Chutney/Sorakkai/Lauki /Dudhi Chutney

Chutneys

Also known as the Calabash gourd, this simple spicy chutney goes well with idlis, dosas and uthappams.

Ingredients:

Bottlegourd – 1 cup

Cumin seeds – 1/2 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Tomatoes – 1 big

Red chillies – 4 or 5 as per taste

Ginger – 1 inch piece

Coconut – 1/2 tbsp

Tamarind paste – 1/2 tsp thick

Salt – as needed

Garlic – 1 (optional)

Water – 2 tbsps

Seasoning:

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad dal – 1/4 tsp

Red chilli – 1 broken

Jeera – 1/4 tsp

Curry leaves – 1 sprig

Preparation:

Wash bottlegourd, peel off the skin and chop it into small pieces. Heat oil in a kadai. Add cumin seeds, urad dal, chana dal, red chillies, ginger, garlic (optional) and saute well. Then add the coconut and tomatoes and fry well. Next add the chopped bottle gourd pieces and cook it till it becomes soft. Take it off the flame and let it cool. Grind it coarsely along with tamarind paste and coconut in a pulser. Then add 2 tbsps of water and pulse once more and switch it off.

Heat oil in a kadai and add the items mentioned under ‘seasoning’. Add it to the chutney and serve.