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!

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


Beetroot - 1 medium
Red chillies - 2
Coriander seeds - 1 tbsp
Urad dhal - 1 tbsp
Grated coconut - ¼ to ½ cup
Tamaring  - a small piece
Salt - to taste

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,  tamarind  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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