Are you on the look-out for a unique side for your tiffin dishes? Well, your search ends here! Here’s presenting the very beautiful and extremely delicious Beetroot Thogayal, a South Indian-style chutney made using beetroot.
This chutney is a great way to consume beets, which are well-known for the various health benefits they offer. The beetroot gives it an irresistible, pretty pink colour that will appeal to kids and adults alike. My little daughter fell in love with the colour the first time I made this chutney, and gradually started loving the taste as well. It is, now, a regular feature on our dining table – it goes well with rice and roti, idli and dosa alike .
Let me share with you all how I prepare Beetroot Thogayal. Do try out the recipe, and share your feedback! It’s a super-easy thing to make.
Ingredients Used To Make Beetroot Thogayal
Beetroot is the major ingredient in this recipe, which is steamed before grinding. Freshly grated coconut as well as roasted chana dal, urad dal and dry red chillies are used to add bulk to the chutney and to add flavour.
Tamarind is used to add a beautiful sour taste to the chutney, while jaggery adds a light sweet tinge to it.
A simple tempering of mustard seeds, curry leaves and asafoetida is used in this chutney.
Beetroot Thogayal Recipe
The detailed proceedure follows:
Ingredients (serves 4-6):
To roast together:
1. 1/2 teaspoon of oil
4. 1 tablespoon chana dal
5. 3/4 tablespoon urad dal
6. 4-5 dry red chillies, or to taste
Other ingredients:
1. 1 medium-sized beetroot, about 1/2 cup when peeled and chopped
2. A small ball of tamarind, or to taste
3. 3/4 tablespoon of oil
7. Salt to taste
8. 1/4 cup fresh grated coconut
9. 1/2 tablespoon jaggery powder
For the tempering:
1. 3/4 teaspoon mustard seeds
2. 2 pinches of asafoetida
3. A sprig of fresh curry leaves
Method:
1. We will start by peeling the beetroot and chopping it into small cubes.
2. Steam the cubes for 8-10 minutes or till they are cooked through.
3. In the meantime, soak the tamarind in some hot water, for it to soften. Allow it to cool down enough to handle.
4. Now, we will roast together the ingredients needed for the thogayal. Heat 1/2 teaspoon oil in a pan, and add in the chana dal, urad dal and dry red chillies (broken up roughly). Turn the flame down to medium. Roast these ingredients on medium flame for 3-4 minutes or till the lentils start browning, taking care to ensure they do not burn. Switch off gas when done.
5. Transfer the roasted ingredients to a plate. Allow them to cool down completely.
6. When the beetroot has steamed, transfer it to a plate too. Allow it to cool down fully.
7. When the roasted ingredients, the tamarind and the steamed beetroot have cooled down completely, transfer all of these into a mixer jar. Add in the water you used to soak the tamarind, along with some more water as needed for grinding. Add in the fresh grated coconut, salt to taste and the jaggery powder. Grind everything together to a mostly smooth, slightly coarse paste. Transfer the paste to a serving bowl.
8. Lastly, we will prepare the tempering. Heat 3/4 tablespoon of oil in a small tempering pan. Add in the mustard seeds, and allow them to sputter. Add in the asafoetida and curry leaves, and let them stay in for a few seconds, without burning. Switch off gas and add this tempering on top of the chutney in the serving bowl. Your Beetroot Thogayal is now ready to eat, alongside rice, roti, idli, dosa, upma etc.
Vegan, But Not Gluten-Free
This is a completely vegetarian and vegan recipe, suited to those following a plant-based diet.
To make this recipe gluten-free, simply skip the asafoetida used herein. Most commercially available Indian brands of asafoetida contain wheat flour, and should be avoided while following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, do go ahead and use it.
Tips & Tricks
1. Adjust the quantity of salt, tamarind and dry red chillies as per personal taste preferences.
2. You may skip the jaggery if you do not prefer using it. However, personally, I think it adds a lovely touch to the Beetroot Thogayal. I have used store-bought jaggery powder here.
3. I have used a mix of the not-too-spicy Bydagi dry red chillies and the hot Salem Gundu dry red chillies, here.
4. Make sure the roasted ingredients do not get burnt. This might alter the taste of the thogayal.
5. You can add in about 2 tablespoons of peanuts or about 10 cashewnuts in place of the lentils. Just dry roast them gently, let them cool down fully, and add them in while grinding.
6. Make sure the beetroot cubes are completely cooked, before using them to make the thogayal.
7. Adjust the amount of water you use, depending upon how thick you want the thogayal to be. Make use of the water you soaked the tamarind in, too. Ideally, the thogayal should be thick and not too runny or watery.
8. Any leftover Beetroot Thogayal can be kept refrigerated in a dry, air-tight box and used within 2-3 days, for best results.
9. Here, I have used a vegetable steamer to cook the beetroot. You can do the same in a pressure cooker or pan as well.
10. Sesame oil or coconut oil works best in the making of this Beetroot Thogayal.
Did you like this recipe? Do tell me, in your comments!
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