Beetroots are high in iron, immune-boosting vitamin C, fiber and essential minerals. It is low in fat and is packed with powerful antioxidants. Beets are said to be good for heart health. Beetroot chutney is an easy way to include beets in our diet. This is a very healthy and nutritious chutney which can be had with rice and also with idli and dosa. If you love beetroot, you can have it even with parathas. You can also use it as a spread for sandwich. Today we will learn how to make beetroot chutney following this easy recipe.
Beetroot Chutney-Beetroot Thogayal
Prep Time : 10 mins
Cook Time : 10 mins
Serves: 2
Recipe Category: Side Dish-Chutney
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 2
Recipe Category: Side Dish-Chutney
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Beetroot – 1 cup grated
Coconut – 1/2 cup grated
Oil – 1 – 1 1/2 tbsp
Urad dal – 1 tsp
Bengal gram/ kadalai paruppu/channa dal – 2 tbsp
Red Chillies – 3
Hing/asafoetida – a pinch
Ginger – 1/2 inch piece peeled (optional)
Tamarind – a small piece
Curry leaves – a sprig
Salt to taste
For the seasoning
Oil – 1-2 tsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Curry leaves – a sprig
Preparation
Wash, peel the skin and grate beetroot. Wash, peel the skin and chop ginger into small pieces.
Keep all the ingredients needed for the chutney ready. (ginger missing in the picture).
Method
Heat oil in a pan, add urad dal, bengal gram dal, hing and red chillies.
When dal turns golden brown, add tamarind, ginger, saute for a few seconds and switch off the heat. Remove from pan and leave it to cool.
In the same pan, add grated beetroot, curry leaves and cook on medium heat, stirring from time to time until the rawness of the beetroot goes. Sprinkle water if required.
Add grated coconut, salt needed, saute for a few second and turn off the heat.
Grind the dal mixture first without adding water. Then add the beetroot + coconut and grind to a slightly coarse paste. If it is for idly-dosa, grind it adding water like you do for chutney. If it is for rice, add very less water and grind it like thogayal.
Heat 1-2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add curry leaves and pour the seasoning over the chutney.
Enjoy it with rice or with idli, dosa and paratha.
Check out more Beetroot Recipes
Tried Beetroot thuvayal today, came out very well. All members of the family enjoyed it. Looking fr more similar recipes
really beetroot chutney superb…fantastic all members enjoyed it specially my daughter…looking for easy and tasty recipes..
Hi can I give this for 14 month old baby
You can give a little without chillies.
Hi Paddy ma'am, can we mix and eat this like kulambu or is it just a side dish ? Sorry for the silly question.
You can mix it with rice and eat it. I personally prefer it as a side dish.
Very easy and good recipe…I have been following most of ur recipe and all are really good…and not even one has gone wrong….Thank you for creating such a useful and wonderful blog
U r recipes are too good to go wrong.. Thanks a lot
Gng to try now for idly
Tried today cameout really well my toddler who hates beetroot poriyal emptied his plate today asking for second serving thk u padhu
Ur blog is my favourite..I started cooking by seeing ur recipes…all came well and appreciated by my family members..
Hi could I use coconut powder… for this chutney… or wud d taste change??
You can but will not taste good as fresh coconut.
Pl give receipt for avakai pickle without garlic.
Also rasam and sambhar powder for 15 days for 4 members.