Beetroot chutney - thogaiyal

Recipe by
Total Time:
10-15 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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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

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

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