Beetroot Chutney, Beetroot Thogayal

beetroot chutney, beetroot thogayal

Today I am going to share South Indian style Beetroot Chutney recipe here. This chutney is so versatile that it can be served with rice, idly and dosa. I learnt this recipe from a FB group and since then whenever I get beetroot, I always save a couple of them for preparing this chutney. I like to eat this chutney with rice – I will mix it with rice along with generous dose of gingelly oil. For my kids, I like to use this chutney as a spread for sandwich and also with pasta (like a pesto – mix and serve). Kids love the colour of it and they eat without any complaints.

beetroot chutney, beetroot thogayal

beetroot chutney, beetroot thogayal


Beetroot Chutney

Recipe for South Indian style beetroot chutney with coconut. This versatile chutney can be served with rice, idli and dosa. This chutney is Vegan and Gluten free.
Category : Chutney
Recipe Developed, Cooked and Clicked by :
Published : May 28, 2017
Prep time : 10 mins; Cook time : 10 mins; Total time : 20 mins
Yield : 5 – 6 servings


Ingredients :

  • Beetroot : 2 nos.
  • Oil : 2 Tablespoon
  • Urad Dal : 1 Tablespoon
  • Channa Dal : 1 Tablespoon
  • Coriander Seeds : 1 Tablespoon
  • Dried Red Chillies : 3 – 4 nos.
  • Curry Leaves : 1 Sprig
  • Green Chillies : 1 or 2 nos.
  • Grated Coconut (Fresh) : 1/2 Cup
  • Tamarind : About a gooseberry size
  • Salt : to taste

Instructions :

  1. In a pan heat oil, add urad dal, channa dal. Then add red chillies, coriander seeds, curry leaves and fry till urad dal and channa dal turns golden. Transfer it to a container.
  2. Return the same pan back to heat. If needed add more oil. Then add green chillies, fry then add beetroot cubes, required salt and sprinkle some water and cook till the beetroot is cooked. Then add grated coconut, mix well and turn off the heat. Let the mixture cool down.
  3. Transfer  both the beetroot mixture along with urad dal mixture, add tamarind, required water and grind it finely. Transfer it to a serving bowl and serve.

Notes :

  • You can grate the beetroot instead of chopping. It cooks much faster this way.
  • Adjust chillies as per your heat tolerance level.
  • Use gingelly oil in this recipe for best results. However you can use other oil too.


beetroot chutney, beetroot thogayal

how to make beetroot chutney with step by step pictures?

  • In a pan heat oil, add urad dal, channa dal. Then add red chillies, coriander seeds, curry leaves and fry till urad dal and channa dal turns golden. Transfer it to a bowl.

beetroot chutney, beetroot thogayal

  • Return the same pan back to heat. If needed add more oil. Then add green chillies, fry then add beetroot cubes, required salt and sprinkle some water and cook till the beetroot is cooked. Then add grated coconut mix well and turn off the heat. Let the mixture cool down.

beetroot chutney, beetroot thogayal

  • Transfer  both the beetroot mixture along with urad dal mixture, add tamarind, required water and grind it finely. Transfer it to a serving bowl and serve. Optionally, you can heat oil, add mustard seeds, curry leaves and add it to chutney.

beetroot chutney, beetroot thogayal

beetroot chutney, beetroot thogayal,  beetroot thuvayal

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beetroot chutney, beetroot thogayal

 

 

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