Beetroot Chutney | Beetroot and Beetroot Leaves Thogayal
Beetroot thogayal or beetroot chutney made with lentils, chilies and the nutritious beetroot leaves adds a wonderful flavor to lunch or dinner. This delicious beetroot chutney works great with idli or dosai or mixed with warm rice.
Servings: 6 servings
Calories: 71kcal
Equipment
- blender
Ingredients
- 1 cup Beetroot Grated
- 2 cups Beetroot leaves coarsely chopped
- 3 Tablespoon Ullutham paruppu / urad dal
- 5 Red chilies
- ½ inch Tamarind
- ¾ tsp Salt adjust based on preference
- 3 teaspoon Oil preferable coconut oil
- 1 teasppoon Mustard seeds
- ½ teaspoon Urad dal
- 10 Curry leaves optional
Instructions
- Start by cleaning the beetroot and the beet greens. Since beetroots grow below the soil, they can be pretty muddy and hence I find that soaking them in water and then washing helps. Check this post here to read in detail on how to wash and prep the the beetroot leaves.
- Peel the beetroot and grate it in a bowl. Chop the washed beetroot leaves coarsely.
- In a pan, heat 1 teaspoon of oil and add the urad dal and dry red chilies. Fry it until golden brown and remove it on a plate.
- In the same pan, add one more teaspoon of oil and saute the grated beetroot.
- Once the beetroot is slightly soft (about 5 minutes), add the chopped beetroot leaves. Saute until the leaves wilt and softens.
- Turn off the heat and add the tamarind piece to the hot mixture and let it sit to cool down.
- Once the mixture cools down to room temperature, place the fried chilies and lentil, beetroot mix and salt to taste in a blender / mixer jar.
- Grind the beetroot chutney until smooth and remove it in a serving bowl. Add water if needed to grind. I keep my thogayal / chutney on the thicker side and didn't need any water.
- To season - Heat 1 teaspoon of oil (preferably coconut oil) in a small pan and heat. Add the mustard seeds and urad dal and fry it till golden brown. Add asafetida and curry leaves and mix once. Add the hot seasoning to the beetroot chutney and serve.
Notes
Expert tips
- Wash the beetroot and beet greens well before starting the cooking process. This takes a little time and once it is done, making the beetroot thogayal is a quick process.
- Adjust the red chilies based on your spice level. I like this beet thogayal a little spicier as it balances the natural sweetness of the vegetable.
- Let the ingredients cool down a bit before grinding for easy handling.
- This is one of my favorite to serve with hot rice with a drizzle of ghee or oil.
- Beetroot chutney also tastes amazing as a side for idli or dosai. My favorite dosa to serve this beetroot chutney is Neer dosai.
- We can also serve this as any other chutney with pongal or upma.
Nutrition
Calories: 71kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 341mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1229IU | Vitamin C: 92mg | Calcium: 36mg | Iron: 2mg