Beetroot is a very versatile vegetable and can be used to prepare anything from appetizers to desserts. They are one of the vegetables which liked by all at home. So I am always on the lookout for recipes that using this veggie. The Beetroot Khichadi and Beetroot rice is one of the favorites in our home.
Coming to this thogyal, it is a delicious blend of the hot, sweet and sour. Make sure to use enough red chillies or you may end with a very sweet thogayal. This thogayal, pairs well with rice and rotis. They make a great sandwich spread too. Do try it and and let me know how you enjoyed it.
What you'll need
- Beetroot – 2 cups, grated
- White Whole Urad Dal – 2 tbsp
- Dried Red Chillies – 3 to 4
- Tamarind – 1 inch piece
- Oil – 3 to 4 tsp
- Salt to taste
- Heat a Kadai with a tsp of oil, fry the urad dal on medium flame, until is starts changing color. Now add the red chillies and tamarind piece and fry until the dal turn golden brown.
- Transfer into a plate.
- Add the remaining oil in the kadai, add the grated beetroot and sauté for 5 to 6 minutes. Allow to cool.
- Transfer the dal, tamarind and red chillies to a mixie jar and blend to a coarse powder.
- Now add the sautéed beetroot and grind. Add one or 2 spoons of water if required.
- Add salt to taste and give another pulse.
- Transfer to a bowl. Yummy beetroot thogayal is ready.
Serve as accompaniment with rice and Molagootal or just mix up with rice and enjoy.
- Adjust the amount of red chillies according to your taste. But this tastes better if slightly on the spicier side as the beets are sweet.
- In the mango season, you can substitute the tamarind with few pieces of raw mango.
- This thogyal can be had as an accompaniment with rotis and also a sandwich spread.