Recipe for Beetroot thogayal / பீட்ரூட் துவையல் for rice. Recipe with step by step pictures.
Beetroot thogayal is a thick chutney usually had along with rice. I always have some sort of the thogayal in the fridge and use it for almost everything. I spread it in dosas, spread it in sandwiches and even dip my veggies. Its a very versatile dish.
Beetroot thogayal recipe in Tamil – Video Recipe
Shred the beetroot and set aside. I have not peeled the skin of the beetroot as it grew in our farm. You may peel the skin if need be. The beets cook really fast if shredded rather than chopped.
Heat oil in a pan and add in the chana dal and the red chillies. Saute on a low flame till the chana dal is well cooked. Cooking the lentils on a high flame will burn the lentils before they get cooked.
Red chillies cook very fast. Once the chillies are plump and becoming brown, remove from the pan and set aside on a plate to cool. Continuing to cook the red chillies along with the chana dal will spoil the flavour of the chillies. Saute the chana dal till its golden brown.
Once the chana dal is brown, add in the asafoetida, tamarind and the garlic. Garlic adds a nice flavour to the thogayal. Add in the shredded beetroot and saute briefly for two to three minutes.
Lastly add in the salt and fresh shredded coconut. Add back the fried red chillies to the pan. Do not fry for long after adding the coconut. Remove from heat and let the mixture cool a bit.
Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.
Beetroot thogayal tastes best eaten with rice.
- 250 grams beetroot, shredded
- 2 teaspoon coconut oil
- ¼ cup chana dal
- 3 dried red chillies
- a pinch of asafoetida
- 6 cloves garlic
- 1 teaspoon tamarind
- ½ teaspoon salt
- ¼ cup fresh shredded coconut
- ¼ cup water
- Shred the beetroot and set aside.
- Heat oil in a pan and add in the chana dal and the red chillies. Saute on a low flame till the chana dal is well cooked. Once the red chillies are cooked, remove the red chillies from the pan and set aside. Continue to cook the chana dal till golden.
- Once the chana dal is brown, add in the asafoetida, tamarind and the garlic. Add in the shredded beetroot and saute briefly for two to three minutes.
- Lastly add in the salt and fresh shredded coconut. Add back the fried red chillies to the pan. Do not fry for long after adding the coconut. Remove from heat and let the mixture cool a bit.
- Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.
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