Beetroot thuvaiyal | Beetroot thogayal

Cuisine Style: Tamil Nadu | Cooking Time: 5 min | To Serve: 4 | Type : Side dish, chutney, thogayal | Take with : Rice, idli, dosa

Ingredients

• Beetroot – 1 cup [finely grated]
• Coconut – ¼ cup [grated]
• Dry red chilli - 1
• Garlic – 1 clove
• Shallots [sambar onion] – 5 [peeled]
• Tamarind – ½ inch
• Bengal gram – 1 tbsp
• Urad dal – ½ tbsp
• Toor dal – 1 tbsp
• Coriander seeds – ½ tbsp
• Cumin seed – ½ tbsp
• Oil – 2 tbsp
• Salt to taste

Preparation Method

• Heat oil in a pan then roast Bengal gram, urad dal and toor dal. Then roast coriander and cumin seeds.
• Roast dry red chilli. Then roast sambar onion, garlic and coconut.
• Finely roast & sauté beetroot till soft with 3 tbsp of water.
• Once beetroot cooked then coarsely grind well with roasted ingredients, tamarind and salt.
• Serve with rice.