Beetroot Leaf Thuvayal

Beetroot Leaf Thuvayal is a popular Indian Pickles and Chutneys
Author :
Category :
Vegetarian
Course :
Pickles and Chutneys
Cuisine :
Indian
Technique :
Saute
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

1 cup - cut leaves of 2/3 beets

10 Curry leaves

1/4 cup - Coriander leaves

1 Onion (chopped)

2 tsp - Urad Dhal

5 red/green chillies

A small piece - Tamarind or 1 Tomato or some Lime juice

2 tsp - oil (for frying)

Salt (as required)

Method

  1. Pour oil in a tawa When the oil is hot enough add the Urad dhal and saute till golden brown
  2. Add onion and chillies, saute till onions get transparent
  3. Add tomato/tamarind and the leaves for few minutes till the raw smell goes.
  4. Cool it for a few minutes and grind it with the required salt.
  5. Splutter mustard with little urad dhal in oil to the Chutney for seasoning.
  6. It tastes delicious with Idlis, Dosas, Chappathis and also for Rice.
 

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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