Friday, July 19, 2013

Beetroot Chutney ~ Thuvayal

I love to eat beetroot either in pachadi or in kootu. i hate to cook stir fry with it. somehow i never liked the bland taste in it. when my friend suggested me to try this thuvayal recipe. i tried and liked it very much.  i like to eat my thuvayal mixed with rice. also like to have as a side to rasam rice. do try this,  if you like spicy thuvayal.

Beetroot thogayal


Ingredients:

Beetroot - 2
Oil - 1/2 tsp + 2 tsp's
Urad dal - 1 tbsp
Dry red chilly - 3 or 5
Grated coconut - 1 tbsp
Tamarind - a small bit

Method:


grated beetroot


Wash the beetroot and peel the skin. Grate the beetroot and set it aside.

spicy beetroot chutney


In a pan, add 1/2 tsp of oil, then add in the urad dal and dry red chilly. saute it, till the urad dal turns into golden color. 

beets


Next add in the grated beetroot to the pan and saute till it becomes soft. it takes at least 5-7 mins for the beetroot to get soft. add little bit of salt, which will help to cook the beets fast.

beetroot recipes


Cool the sauteed beetroot. then transfer it to your mixer jar and add a bit of tamarind and 1 tbsp of grated coconut and grind it coarsely. add 2 or 3 tsp's of water and grind into a fine paste.

beetroot chutney


Heat a pan, add 2 tsp's of oil and add the grounded beetroot chutney. check for salt and add sufficient salt and saute till the chutney becomes thick. it takes 2 minutes. transfer the chutney to a serving bowl.

Beetroot thuvayal


Serve the beetroot thuvayal with rice, rasam and appalam.

Notes:

Increase tamarind and red chilly according to your taste. adding 3 red chilly will give you a mild spicy thuvayal.

Adding coconut is optional.



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