Beetroot Thogayal
This is yet another tasty thogayal variety that goes very well with rice, as well as some tiffin varieties like idli and dosa. The star ingredient in this thogayal is the anti inflammatory red beet.
Beets are high in Vitamin C and fiber. This root vegetable aids the body in detoxification and purifying the blood. Beets owe all its nutritional benefits to its amazing nutritional profile.
This thogayal is one easy way to reap in the benefits of this vegetable.
Let's proceed to the recipe
Ingredients:
Red beets- 1/2 cup (skin peeled and roughly cubed)
Green chillies- 1 to 2 (adapt it to your spice preference)
Channa dal- 1 tbsp
Urad dal- 1 tbsp
Grated coconut- 2 tbsps
Asafoetida- a pinch
Tamarind paste- 1 tsp
Salt- to taste
Oil- 3 tsps
Preparation:
In a kadai, heat 1 tsp of oil. Add the channa dal, urad dal, asafoetida,and green chillies. Saute on a medium flame, until the dals change colour. Turn off the stove. Now add in the grated coconut, and let it wilt in the heat of the pan. Transfer everything to a plate.
Add 2 tsps of oil. Tip in the cubed beetroot chunks, tamarind paste and salt. Add 2 tbsps of water. Cook covered over a medium flame until the beets get slightly tender, and the raw smell of the tamarind leaves. Switch off the stove.
In a mixer, add the fried dals-coconut mixture and the partially cooked beets. Grind to a slightly coarse paste, adding very little water, if needed.
Yummy and healthy beetroot thogayal is ready. Enjoy it with plain rice or any tiffin variety of your choice.
Notes:
1. Red chillies can be used in lieu of green chillies
2. A clove of garlic can be added for a more robust flavor
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| Beetroot thogayal |
This is yet another tasty thogayal variety that goes very well with rice, as well as some tiffin varieties like idli and dosa. The star ingredient in this thogayal is the anti inflammatory red beet.
Beets are high in Vitamin C and fiber. This root vegetable aids the body in detoxification and purifying the blood. Beets owe all its nutritional benefits to its amazing nutritional profile.
This thogayal is one easy way to reap in the benefits of this vegetable.
Let's proceed to the recipe
Ingredients:
Red beets- 1/2 cup (skin peeled and roughly cubed)
Green chillies- 1 to 2 (adapt it to your spice preference)
Channa dal- 1 tbsp
Urad dal- 1 tbsp
Grated coconut- 2 tbsps
Asafoetida- a pinch
Tamarind paste- 1 tsp
Salt- to taste
Oil- 3 tsps
Preparation:
In a kadai, heat 1 tsp of oil. Add the channa dal, urad dal, asafoetida,and green chillies. Saute on a medium flame, until the dals change colour. Turn off the stove. Now add in the grated coconut, and let it wilt in the heat of the pan. Transfer everything to a plate.
Add 2 tsps of oil. Tip in the cubed beetroot chunks, tamarind paste and salt. Add 2 tbsps of water. Cook covered over a medium flame until the beets get slightly tender, and the raw smell of the tamarind leaves. Switch off the stove.
In a mixer, add the fried dals-coconut mixture and the partially cooked beets. Grind to a slightly coarse paste, adding very little water, if needed.
Yummy and healthy beetroot thogayal is ready. Enjoy it with plain rice or any tiffin variety of your choice.
Notes:
1. Red chillies can be used in lieu of green chillies
2. A clove of garlic can be added for a more robust flavor
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