How to prepare Beetroort thogayal | Beetroot thovaiyal
Recently i prepared Beetroot Kozhukattai and so decided to prepare Beetroot thogayal. I dont eat beetroot poriyal and so thought to prepare this thogayal. Beetroot Thogayal feels a yum with hot steamed rice. People who hate beetroot will love with beetroot thogayal soo much. So lets see how to prepare Beetroot thogayal.
250 grams beetroot, shredded
2 tbsp coconut oil
¼ cup chana dal
3 dried red chillies
a pinch of asafoetida
6 cloves garlic
1 teaspoon tamarind
½ tbsp salt
¼ cup fresh shredded coconut
¼ cup water
Shred up the beetroot and set aside.
Heat oil into pan and ad chana dal and red chillies. Saute it on a low flame until chana dal is cooked well.
Once red chillies are cooked well, remove red chillies from the pan and set separate. Continue to cook chana dal until its golden..
Once chana dal is brown, add asafoetida, garlic and tamarind. Add shredded beetroot and saute it for two to three mins.
Finally add in salt and fresh shredded coconut. Add back fried red chillies to pan. Dont fry too long after adding coconut. Remove from the heat and allow the mixture to cool down.
Once mixture is warm, grind thogayal into mixie to a fine paste. Add little water when grinding.