Carrot Thogayal
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| Carrot Thogayal |
This is a very healthy condiment, which comes brimming with the goodness of carrots. Carrots are a very good source of beta-carotene, which is converted to Vitamin A, by the body. This antioxidant rich vegetable is a cancer-fighter. and is a good source of some B vitamins as well.
This is a very easy to make thogayal, in that, the number of ingredients required are minimal. It requires very little oil, and can be prepared in a jiffy.
It tastes great with plain rice, served with a dollop of ghee,and also makes for a good accompaniment for dosas, idlies and pongal.
This is a very easy to make thogayal, in that, the number of ingredients required are minimal. It requires very little oil, and can be prepared in a jiffy.
It tastes great with plain rice, served with a dollop of ghee,and also makes for a good accompaniment for dosas, idlies and pongal.
Let's look at how I made this thogayal.
Ingredients:
Carrots- roughly chopped (amounting to 1/2 a cup)
Garlic cloves-2 (optional)
Tamarind paste- 1 tsp
Channa dal- 2 tsps
Urad dal- 1 tsp
Dried red chillies- 2
Salt- to taste
Oil- 3 tsps
Preparation:
Heat 2 tsps of oil in a kadai. Add the carrots, salt, tamarind paste and saute over a medium flame for 5 minutes. Add 2 tsps of water and cook covered. It will suffice, if the carrots are cooked until slightly tender, and the raw smell of the tamarind paste is gone.
Transfer the partially cooked carrots to a separate container.
Heat a tsp of oil in a kadai. Add the dried red chillies, garlic (if using), channa dal, and urad dal. Fry until the dals turn golden brown in colour.
In a mixer, add the carrots, followed by all the fried ingredients. Grind to a slightly coarse paste, adding very little water, if needed.
Transfer to a serving bowl, and enjoy this healthy thogayal.
Notes:
1.Adding garlic is purely optional.
2. Green chillies can be used in lieu of dried red chillies.
Garlic cloves-2 (optional)
Tamarind paste- 1 tsp
Channa dal- 2 tsps
Urad dal- 1 tsp
Dried red chillies- 2
Salt- to taste
Oil- 3 tsps
Preparation:
Heat 2 tsps of oil in a kadai. Add the carrots, salt, tamarind paste and saute over a medium flame for 5 minutes. Add 2 tsps of water and cook covered. It will suffice, if the carrots are cooked until slightly tender, and the raw smell of the tamarind paste is gone.
Transfer the partially cooked carrots to a separate container.
Heat a tsp of oil in a kadai. Add the dried red chillies, garlic (if using), channa dal, and urad dal. Fry until the dals turn golden brown in colour.
In a mixer, add the carrots, followed by all the fried ingredients. Grind to a slightly coarse paste, adding very little water, if needed.
Transfer to a serving bowl, and enjoy this healthy thogayal.
Notes:
1.Adding garlic is purely optional.
2. Green chillies can be used in lieu of dried red chillies.
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