When I heard bout this chutney I wasn’t sure how it was going to taste, because till then I tasted only poriyal varieties.   This Chutney turned tasty and rich in color. If you want to add color to the plate add this. It goes good with Idili and Dosas.

Beetroot has lot of health benefits. It helps lower blood pressure, preventing bad cholesterol, treating anaemia. But consuming too much also has it’s lower side, it has oxalates which prevents calcium from being absorbed by body and thus build up as Kidney stones.


Beetroot Chutney / Beetroot Thogayal ( for Idli / dosa )
Prep time
Cook time
Total time
Serves: 2
  • Beetroot - 3 nos
  • Oil - 2 tsp
  • Cumin - 1 tsp
  • Urad dhal - ¾ tsp
  • Channa dhal - 2 tsp
  • Curry leaves - 1 strand
  • Red Chili - 2 nos
  • Green Chili - 2 nos
  • Tamarind - 1 inch
  • Salt - to taste
For Seasoning :
  • Oil - 1 tsp
  • Mustard - ½ tsp
  • Urad dhal - ½ tsp
  • Curry Leaves - 1 strand
  1. Cut the beetroot into small pieces.
  1. In a pan heat oil. When hot, cumin, urad dhal, channa dhal and fry for 1 min. Add curry leaves, Red & Green chilies, tamarind and fry for ½ minute. Add beetroot, required salt, little water and cook till beetroot is done.
  2. Allow it cool down and grind it to a coarse paste in Mixi. Add the seasoning at the end.
This Chutney is an excellent combo for Idili and Dosa.