Beetroot thuvaiyal | Beetroot thogayal


Beetroot thuvaiyal


Cuisine Style: Tamil Nadu | Cooking Time: 5 min | To Serve: 4 | Type : Side dish, chutney, thogayal | Take with : Rice, idli, dosa

Ingredients

  • Beetroot – 1 cup [finely grated]
  • Coconut – ¼ cup [grated]
  • Dry red chilli - 1
  • Garlic – 1 clove
  • Shallots [sambar onion] – 5 [peeled]
  • Tamarind – ½ inch
  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Toor dal – 1 tbsp
  • Coriander seeds – ½ tbsp
  • Cumin seed – ½ tbsp
  • Oil – 2 tbsp
  • Salt to taste

Preparation Method

  • Heat oil in a pan then roast Bengal gram, urad dal and toor dal. Then roast coriander and cumin seeds.
  • Roast dry red chilli. Then roast sambar onion, garlic and coconut.
  • Finely roast & sauté beetroot till soft with 3 tbsp of water.
  • Once beetroot cooked then coarsely grind well with roasted ingredients, tamarind and salt.
  • Serve with rice.

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