Beetroot Thogayal | Beetroot thuvaiyal | thogayal recipe | thuvaiyal recipe | beets recipe | beetroot chutney recipe with step-by-step picture and video. Check out the beetroot Thogayal video and if you like the video pls SUBSCRIBE to my channel
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
Other Thogayal recipes
Beetroot Chutney
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
Instructions
- 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
Video
Notes
- Cut beetroot into small pieces for faster cooking
- Adjust red chilli according to your taste. If you think thogayal is sweet, soak red chilli in hot water for 5 minutes and grind with Chutney
- Adjust water according to the desired consistency. If you are mixing with rice add less. For chutney, consistency adds extra
- Nuts like walnut and almond can be added and coconut can be skipped
- Few peppers can be sauted and added for extra spice
- Coconut oil gives a nice flavor to the chutney if preferred regular cooking oil can also be used
- If Beetroot takes a longer time to cook, beetroot can be pressure cooked and sautéd
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
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