CARROT THOGIAL (CHAMMANDHI)

  'Thogial' is a thick, tangy chutney variety prepared in South Indian homes. It is also known as 'Chammandhi' in Kerala. The tangy taste is due to the use of tamarind / raw mango.
Here is the recipe for 'Carrot thogial', a modern and healthier variation of the traditional 'thogial 'and is usually made when carrots are in season - as a side-dish for curd rice or simply as an accompaniment to rice (along with pappadam) or to idli / dosa too!

Ingredients 

1. Urad dal – 3 tbsp
2. Red chilli – 2 - 3
3. Asafetida – 1-2 pinches
4. Fresh grated coconut – 2 tbsp
5. Grated carrots - 6 - 7tbsp
6. Chopped fresh coriander – 2 tbsp
7. Tamarind – marble sized – soaked in a little water
8. Salt to taste
9. Jaggery – ½ tsp (optional)
10. Curry leaves – 12

Method 

1. Fry the carrots in a pan lightly till the raw smell is gone and set aside.
2. Dry roast the urad dal till light brown. Add the red chillies and roast for a minute.
3. Remove from fire. Sprinkle asafetida.
4. Cool a bit and coarsely powder in a mixer. Add the rest of the ingredients except curry leaves and grind coarsely. Towards the end, add curry leaves and blend once.
5. Roll into a ball and transfer to a serving dish.

Tips

1. If you are using the reddish variety of carrots which are a bit sweet, don't add jaggery. 
2. You need not add  coconut if you are cholesterol-conscious!

© Copyright 2011. Brinda Balasubramonian.