Tuesday, 29 August 2017

Beetroot Thogayal / Chutney - South Indian Style

This colourful  beetroot thogayal is a very tasty accompaniment for rice.   I used to prepare stir fry, kurma, raita or halwa using beetroot often, but chutney is new to me,  till I tasted that in my friend Shanthi Vijay's house.  Thank you shanthi for the recipe too. 

A simple and healthy way to include beetroot in your diet in a different but tasty way!


PREP TIME
10 min
COOK TIME
TOTAL TIME 
15 mins
                                                                                                                                                   
Recipe for Beetroot Thogayal / Beetroot Chutney
Recipe type: Accompaniment
Cuisine:  South Indian
Serves: 2 to 4 (approximately)

Ingredients:
Beetroot - 1(small)
Red chillies - 2
Coriander seeds - 1 tsp
Urad dhal - 1 tsp
Grated coconut - ¼ to ½ cup

Directions:

Wash, peel and grate the beetroot.  Keep aside.

Heat oil in pan, add red chillies and fry. Take it out and keep in a seperate plate.

Next add corriander seeds and urad dhal; saute till urad dhal got browned.


Over that add grated beetroot and salt.

Give it a stir. Close the pan with the lid and allow to cook in a medium flame. (just sprinkle water if needed)   Once it is cooked add grated coconut.


Mix well and swtch off the gas.  Allow to cool.

Grind the beetroot mixture along with red chillies in a blender to a thick paste. 

 Add water if necessary.    Transfer to a bowl and serve.

Seasoning the dish is optional.

The consistency of thogayal have to be thick;but you can modify the consistency and spice level according to your choice!

Serve it as a accompaniment for rice along with sambar, rasam or curd or you have it with dosa also!



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