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BeetRoot Thogaiyal Recipe:
(Category: Chutneys / Pickles)
 | <--This is a Vegetarian Recipe |
Recipe Rating: 3.06 | Click to Print This Recipe--> |  |
Ingredients:
100g Beet-root,
6 Red Chilies,
one Medium Onion,
1 inch of tamarind,
1 spoon(mother of P.R.Chetty) mustard,
l spoon urhud dhal,
1/4 spoon asafetida,
1 teaspoon salt,
1 teaspoon oil.
Method:
1. Peel off the skin on the beet-root and the onion. Cut
the vegetables into proportional pieces.
2. Heat a frying pan and add a teaspoon of oil. After a
couple of seconds, add the mustard and let it splatter.
Then, add the red chilies, the asafetida and the urud
dhal. When the urud dhal shades into a brownish color, add
the onion, beet-root and tamarind along with a teaspoon of
salt. Fry all the ingredients in the pan for five minutes.
4. After 5 minutes, let the ingredients cool in room
temperature. Then, add the cooled mixture in a mixer and
grind it into a paste.
Note: Ingredient proportions can be changed to your own
taste.
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