Beetroot Chutney
Beetroot chutney | thogayal is tasty side/rice accompanitment prepared with beetrootot
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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
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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
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