Carrot Thogayal Pachadi or Chutney

If your household is anything like ours, when dishes with carrots are made in quick successions, the indication is that we have run out of veggies in the house!!
Carrots are very  nutritious and hence good  for you; it can be included in the form of salads every other day, but if you would like to try out something different with carrots, why don’t you try out this carrot chutney or thogayal as it is called in Tamil Nadu or pachadi as it is known in Andhra Pradesh!!

I would like to dedicate this recipe to one of our very good friends who served this awesome thogayal when we visited her! !Thanks Gita Vish for this wonderful recipe!!

Did you know that only a small percentage of beta carotene is released in raw carrots and more released when you cook or boil the carrots?   Carrots are rich in fibre and antioxidants. They can be eaten raw as in salads, boiled and cooked as in soups and various dishes including indian curry dishes.  

Juice make with raw carrots or with a combination of ginger, celery and apple makes a very delicious and healthy drink too!!!  

Ingredients to serve 6 people

2 Large Carrots or
3 Cups of Grated Carrot 
1 Inch Tamarind
1-2 Tbs Salt

For Seasoning

2 Tbs Oil
2 Tsp Mustard Seeds
1 Tsp Urad Dal
4  Red Chillies
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder

Carrot Thogayal Pachadi

Carrot Thogayal Pachadi or Chutney


Peel and grate the carrots.   Set aside
Heat a tablespoon of oil in the pan

Add the mustard seeds, urad dal, red chillies and asafoetida
Fry for a couple of minutes until the dal turns golden brown
Add the grated carrots to the seasoning
Cool and grind the above with the tamarind and salt into a soft mixture.

Add the remainder of the oil in the pan, and saute the carrot thogayal mixture for a couple of minutes.

This awesome carrot thogayal or chutney or pachadi  is ready to be served!!!

Note: This can be mixed with plain cooked rice and eaten or as an accompaniment
The number of red chillies can be increased or decreased to suit the palate of the individuals as carrots tend to be sweet!
Grated carrots add a wonderful texture to the dish and when sauted cook faster!!