Beetroot Thogayal | Beets Thuvayal | Chutney with Lentils

Beetroot Thogayal | Beets Thuvayal | Chutney with Lentils

Beets thuvayaal or thogayal. A south-indian style chutney with colorful beetroot and crunchy lentils and fresh coconut. A perfect condiment, paired with rice.

Course Condiments

Cuisine South-Indian

Keyword Beetroot thengai thogayal, Easy thogayal Recipe, Easy thuvayal recipe, How to make beets thuvayal, Thengai thuvayal with beetroot, Thuvayal recipe, Vegetable thogayal

Prep Time 10

Cook Time 10

Total Time 19

Servings servings

Calories 66kcal

Equipment

Pan to dry roast the ingredients
Indian style mixie or any blender

Ingredients

2 small beetroots
¼ cup freshly grated coconut
3 tablespoon urad dal
1 tablespoon chana dal
1 teaspoon coriander seeds
1 tablespoon sesame seeds
4-5 red chilies i used long variety, adjust the chili according to taste
½ teaspoon black peppercorns/milagu
10 grams tamarind size of small indian gooseberry
¾ teaspoon salt or to taste
½ teaspoon hing/asafoetida
a strand of curry leaf

Instructions

Wash, peel the beets, chop into 1 inch cubes. Take it in a microwave safe bowl, add water to immerse the beets. Microwave high for 8-10 minutes for the beets to cook.
Remove for the microwave. There will be very less water left in the beets, strain the water and use it for cooking pulses or add it in rasam. I do the later, gives a nice color to the rasam. Keep the cooked beets aside until use.
Heat a heavy bottom pan, add teaspoon of oil, roast urad dal, chana dal, coriander seeds and curry leaves. Keep the flame medium and roast to avoid burning.
Once the dal starts browning, add hing, white sesame seeds and black peppercorns to this and continue roasting
Just before switching off, add red chilies, coconut and curry leaves. Let this cool completely.
Take the roasted ingredients along with tamarind and salt in a mixer. Add cooked beets to this.
Grind it to a fine/coarse chutney with 2-3 tablespoon of water. Do not add more water, it will become loose.
Transfer the thogayal to a serving bowl and serve it along with steaming hot rice and gingely oil and pair it with any dry curry for a scrumptious meal.

Nutrition