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
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: chutney
- Cuisine: Tamilnadu