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Beetroot Thogayal Recipe, Beetroot Thuvaiyal Recipe

August 18, 2018 by Suguna Vinodh 5 Comments

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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.
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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.
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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.
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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.
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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.
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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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Beetroot thogayal tastes best eaten with rice.
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Beetroot Thogayal Recipe, Beetroot Thuvaiyal Recipe


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 25 mins
  • Yield: 4 servings 1x
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Description

Recipe for beetroot thogayal / beetroot thuvaiyal. perfect accompaniment with rice.


Ingredients

Scale
  • 250 grams beetroot, shredded
  • 2 teaspoon coconut oil
  • 1/4 cup chana dal
  • 3 dried red chillies
  • a pinch of asafoetida
  • 6 cloves garlic
  • 1 teaspoon tamarind
  • 1/2 teaspoon salt
  • 1/4 cup fresh shredded coconut
  • 1/4 cup water

Instructions

  1. Shred the beetroot and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: chutney
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. PosaPhone says

    July 27, 2021 at 6:00 pm

    Cooking Methods

    Reply
  2. Kate says

    July 19, 2020 at 11:47 pm

    Made this today with a combination of beets and carrots that needed using, leaving out the coconut. Turned out wonderfully!

    Reply
    • Suguna Vinodh says

      July 20, 2020 at 3:03 am

      Thank you so much!

      Reply
  3. durai says

    September 30, 2018 at 1:44 pm

    I am a married bachelor at Toronto, not a day passes by without referring your site for recipes. I am from coimbatore and proudly prepare and share our recipes with north indian roomies.

    I proudly market your youtube channel with other indian friends, saying thats a pride of coimbatore dishes…

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 30, 2018 at 10:57 pm

      Hi Durai,
      Your comment made my day.
      Thanks a lot.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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