Beetroot Chutney / Beetroot Thogayal ( for Idli / dosa )

Beetroot Chutney / Beetroot Thogayal

Recipe Details

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Ingredients

For the Chutney

• Beetroot – 3, peeled and chopped
• Oil – 2 tsp
• Cumin seeds – 1 tsp
• Urad dal – 3/4 tsp
• Chana dal – 2 tsp
• Curry leaves – 1 sprig
• Dried red chilies – 2
• Green chilies – 2
• Tamarind – 1-inch piece
• Salt – to taste
• Water – as needed, for cooking

For Seasoning

• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – 1 sprig

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Preparation

1. Peel the beetroot and cut it into small, evenly sized pieces.
2. Keep the remaining chutney and tempering ingredients ready.

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Cooking Instructions

1. Heat 2 teaspoons oil in a pan over medium heat.
2. Add the cumin seeds, urad dal, and chana dal.
3. Fry for about 1 minute, until the dals begin to turn lightly golden.
4. Add the curry leaves, dried red chilies, green chilies, and tamarind.
5. Fry for about 30 seconds until aromatic.
6. Add the chopped beetroot and salt.
7. Sprinkle in a little water as needed.
8. Cover and cook over medium heat until the beetroot is completely tender, stirring occasionally.
9. Remove from the heat and allow the mixture to cool.
10. Transfer to a mixie or blender and grind into a coarse or slightly smooth chutney, depending on your preference. Add only a little water if needed for grinding.

Prepare the Seasoning

1. Heat 1 teaspoon oil in a small pan.
2. Add the mustard seeds and allow them to splutter.
3. Add the urad dal and fry until lightly golden.
4. Add the curry leaves and fry briefly.
5. Pour the seasoning over the prepared Beetroot Chutney and mix gently.

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Tips

Cook the Beetroot Until Tender: Make sure the beetroot is fully cooked before grinding so the chutney has a pleasant texture without a raw vegetable taste.

Use Water Sparingly: Add only enough water to cook the beetroot and help with grinding. A thicker consistency works especially well for thogayal.

Balance the Flavor: Beetroot has a naturally mild sweetness, while tamarind and chilies add tang and heat. Adjust the chilies according to your preferred spice level.

Color: Beetroot gives this chutney its naturally bright and attractive color, making it a colorful addition to a South Indian breakfast plate.

Nutrition Note: Beetroot can be part of a balanced diet and provides several nutrients. If you have been advised to limit high-oxalate foods because of a history of calcium-oxalate kidney stones, follow your healthcare professional’s guidance.

Serving Suggestion

Serve Beetroot Chutney with idli, dosa, paniyaram, chapati, or steamed white rice.