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Beetroot chutney - thogaiyal Recipe

Beetroot chutney - thogaiyal is a popular Indian Pickles and Chutneys
Author :
 
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Easy
Servings :
Serves 5
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 - Beetroot
  • 1/2 tsp - Cumin seeds
  • 1 tsp - Channa dal
  • 1 tsp - Urad Dal
  • 3 - Red Chilli
  • A handful - Curry leaves
  • 3 - Garlic Clove
  • 2 tsp - oil
  • 1/4 tsp - Mustard Seeds
  • How to Make Beetroot chutney - thogaiyal:

    1. Peel beetroot and chop into small cubes.
    2. In a pan, add oil and splutter cumin seeds, add red chilli, garlic, curry leaves, channa dal and urad dal.
    3. Saute this in low flame till the dals turn golden brown, keep this aside.
    4. Now add the chopped beetroot and saute this in a medium flame. Add a tsp of oil.
    5. Cook for 10 mins, cool.
    6. Grind this along with the dal mixture into a fine paste.
    7. Heat oil in a pan splutter mustard seeds, add the ground beetroot chutney.
    8. Saute in low flame for a minute.
    9. Transfer it into a serving bowl.
    10. Recipe courtesy: Jeyashri's Kitchen



     

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