Beetroot chutney | thogayal is a tasty side prepared with beetroot. Beetroot Chutney goes well with any tiffin variety and also tastes yummy when mixed with rice and oil. Beetroot thogayal can be prepared within 15 minutes. With little leftover beetroot, this beetroot Thogayal is a good way to finish it.
Should I pressure-cook beetroot?
Beetroot takes a longer time to cook so I prefer pressure-cooking beetroot. Al dente cooking helps for perfect thogayal texture. Avoid adding more water as it might turn beetroot mushy.
Can I grate beets and saute?
Yes, in that case, you can skip pressure-cooking beets. Saute beets separately in oil for 2 minutes then sprinkle water; cover and cook till the raw smell goes off and beets turn soft.
Can I reduce red chilli?
I have used Byadagi chilli hence I have used more red chilli as it is not spicy. Beetroot thogayal might taste sweet so adjust the chilli accordingly.
can I add onion?
Yes, you can add onion/ garlic for extra flavor. Saute them separately
Beetroot recipes Chutney recipes
Other Thogayal recipes
Ingredients:
Pressure cook
200 grams of Beetroot, peeled and chopped Required salt pinch of Turmeric powder
To saute:
1/4 cup Urad dal 7 Red chilli 1/2 teaspoon Coconut oil
Thogayal
5 grams tamarind Salt 1/2 teaspoon Coconut oil 1/4 teaspoon of Asafoetida
How to make Beetroot Thogayal with step-by-step pictures:
Firstly Add beetroot, turmeric powder, and salt to a cooker separator
Cover with a lid and pressure cook for 3 whistles
Add Urad dal, red chilli, and coconut oil to a pan and sauté till the dal turns golden brown
Furthermore add cooked beetroot, salt, oil, tamarind, and 3 tablespoon of water to the same pan; cover and cook for 4-5 minutes until beetroot turns fork tender
Mix well in between and sprinkle little water if required
Transfer to a plate and cool completely
Furthermore add coconut, asafoetida, and little water; Grind thogayal
For regular recipe updates pls follow TMF social media, Facebook | Instagram | Youtube | Pinterest | Twitter
