Carrot Thogayal

Thogayal is a coarsely grinded paste with coconut and fried dal. Here I have a little healthier version of thogayal. I have reduced the qantatiy of coconut and added lots of carrots and fresh coriander. With the rain everywhere, just try this thogayal with hot rice.


Carrots — 2

Fresh coriander — small bunch

Coconut — 3 tablespoons

Urad dal — 3 tablespoons

Dry red chili — 2

Tamarind — small bit

Asafotida— 1/4 teaspoon

Salt — 1/2 teaspoon

Oil — 2 teaspoons.


Wash the coriander leaves well. Scrape the skin of the carrots and cut them into thick slices. Heat 1 1/2 teaspoons of oil, add the urad dal and red chili, saute till the dal changes colour. Put of the heat, add tamrind and asafoetida, saute and keep aside. Heat the remaining oil and saute the sliced carrots for a minute. Grind together carrots, fresh coriander, fried dal mixture and salt, adding little water into a coarse paste. Enjoy Carrot Thogayal with any molagootal or just drizzle little sesame oil over hot rice, add the thogayal, mix well and have it with pappadam.

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