Hi Supermoms,
Beetroot is rich in Vitamin C and so many other nutrients. The colour of beetroot is so strong that it is difficult to hide it among other vegetables. Many do not like the taste of beetroot ! Yes, I have a few in my home too. Here is a straight forward, simple, quick and a tasty thogayal/chutney/spread/ pachadi recipe for you.
This is an all purpose thogayal that you can use as a mix to make 'Beetroot rice' or Beet root chutney sandwich, kathi roll or serve it even as a side dish to idli/dosa and any other tiffin.
I have used fresh coconut in this recipe, but if you do not have coconuts in stock, you can add roasted gram ( pottukadalai/roasted channa) instead.
Beetroot Thogayal/Thuvayal:
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4-6
1 cup = 250 ml
Ingredients :
2 medium size beetroots ( peeled and roughly chopped)
1/4 cup fresh coconut ( chopped)
1 teaspoon sesame oil
salt to taste
To be roasted:
1 teaspoon sesame oil
1 tablespoon urad dal /split black gram
1 teaspoon coriander seeds/dhania
3-4 dry red chillies ( adjust according to your spice requirements and heat of the chilli variety)
1 teaspoon sesame seeds
1 teaspoon flax seeds ( optional)
Method :
1. Steam cook the chopped beetroot .
Chef tip: Do not pressure cook as the beetroot will turn mushy and the taste changes. Use a steamer.
2. Heat a pan with oil and cook the beetroot over medium heat till the extra water is drained.
3. Set it aside.
4. Heat the same pan with oil and roast the ingredients given under ' to be roasted' each separately.
5. Transfer them to the jar of a mixie/mixer.
6. Add coconuts ( no need for frying) , salt and grind it coarsely or smoothly according to your taste preference.
Chef tip : If you are serving it as chutney, you can add more water and grind.
Your Beetroot Thogayal is ready. I mixed it along with rice and served a spicy Beetroot rice.
Happy Cooking !
With love,
Masterchefmom
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