Beetroot Leaf Thuvayal Recipe

Beetroot Leaf Thuvayal is a popular Indian Pickles and Chutneys
Author :
On :
Thursday, 17 April, 2014
Category :
Course :
Pickles and Chutneys
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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)
  • How to Make Beetroot Leaf Thuvayal:

    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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    Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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