Beetroot Chutney in Tamil is a delicious chutney that you can use in sandwiches and also have it with dosas and even with rice. Beetroot chutney is a thick and delicious side dish that goes very well with idli, dosa and vada. This tastes good when kept overnight. For this, cut the beets into roundels while they are still raw, add salt and chilli powder to it.
Andhra style Beetroot chutney
CourseBreakfast | Dinner, Main Course
KeywordAndhra style recipes,, easy lunch recipes, Gluten free,
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
- 1 beetroot
- 5 tsp oil
- ½ tsp cumin seeds
- 4 red chilis
- 1 tbsp chana dal
- 1 tbsp urad dal
- Handful of curry leaves
- 3 garlic cloves
- ½ tsp mustard seeds
- Beetroot should be peeled and then cut into small cubes.
- Put the cumin seeds, red chile, garlic, curry leaves, chana dal, and urad dal in a skillet with 2 tsp of oil.
- This should be sautéed over a low heat until the dals turn golden brown.
- Keep this separate.
- Beetroot is added along with 2 teaspoons of oil.
- Cooking time is 10 minutes. Add no water at all.
- Maintain a medium flame while sautéing this.
- Once finished, totally cool.
- This should be blended into a fine paste along with the dal combination and salt.
- Add 1 teaspoon of oil and the mustard seeds to a pan.
- Add the ground beetroot chutney when it begins to sputter.
- Sauté for a minute over a low flame.
- It should be moved into a serving bowl.
- Enjoy hot rice or Idli, dosa, or chapati with beetroot chutney.
1.You can add ½ onion while sauteeing the dals.
2. While grinding you can add 2 tbsp of coconut to the beetroot chutney.
Beetroot Chutney (Beetroot Pachadi)
This delicious, healthy beetroot chutney version is created with grated beetroot, coconut, lentils, herbs, and spices. Beetroot Pachadi is another name for it. Serve as a breakfast dip with Idli, Dosa, and Vada after 30 minutes of preparation.
About This Recipe
The color of this beetroot chutney is vivid and bright. The beetroot veggie gives this chutney its reddish-pink hues, and in addition to looking wonderful, it also tastes great!
South Indian cuisine is the source of this chutney. This chutney lacks the usual flavor and aroma of beetroots.
The green chiles offer some fire, and the beetroot pachadi has sweet, subtle flavors! The addition of lentils, coconut, and spices gives this chutney even more delectable flavor, making it the ideal breakfast dip!
You will adore this beetroot chutney if you like beets.
How to Make Beetroot Chutney
1. Rinse, peel and grate 1 large beetroot (150 grams). You will need 1 cup grated beetroot.
- Add 1 tablespoon sesame oil to a hot pan (gingelly oil made from raw sesame seeds). After the oil has heated up, turn the heat down. Any neutral oil is an option.
Add 1 teaspoon each of urad dal (black gram with the husk split) and chana dal (split husked bengal gram).
- On a low heat, fry and stir frequently.
- Continue to fry the lentils until they turn golden. Don’t set them afire.
- Include the grated beet. Strongly combine and stir.
- Add a healthy pinch of asafoetida, six to seven curry leaves, and one to two chopped green chilies (about a half to one teaspoon each) (hing).
- Combine together and cook over a low heat until the beetroot’s raw fragrance disappears.
- On a low heat, sauté for a total of 5 to 6 minutes. While sautéing, stir often.
Add 1-2 teaspoons of water if the food starts to stick to the pan. Deglaze and carry on sautéing.
- Turn off the fire and stir in 1/3 cup of coconut. Mix thoroughly.
- Add a grinder or blender after the mixture warms up or cools. To taste, add salt.
Blend Beetroot Chutney
11. Pour ⅓ to ½ cup water and grind to a smooth chutney with a fine consistency.
Transfer the entire bowl of chutney. Place aside.
- Either use the same pan in which the beetroots were sautéed or a different pan, and heat 1 to 2 teaspoons of sesame oil (gingelly oil). Add a half-teaspoon of mustard seeds and watch them pop.
- Add a sprinkle of asafoetida and 6 to 7 curry leaves (hing). After thoroughly combining, turn off the heat.
- Stir the oil into the powdered beetroot chutney before adding the tempering mixture.
Combine and thoroughly blend.
Serving and Storage Suggestions
- Serve any flavor of idli or dosa with beetroot chutney. It can be served with Roti or Paratha as a side dish. It goes well with rava Idli, rava dosa, rava neer dosa, adai, or set dosa in my opinion.
Additionally, I prepare it as a side chutney to go with Ven Pongal, Khichdi, or a straightforward Sambar and Dal served with steaming rice.
Since the chutney contains coconut, which quickly goes rancid, I advise using the entire batch in one sitting. Beetroot pachadi leftovers should be kept in the refrigerator and consumed as soon as possible, or at most for one day.
- Beets: Include fresh, firm, tender, and juicy beetroots. It is advisable to avoid beets that are dry, withered, limp, or excessively softened.
- Consistency: Take care not to dilute the flavors of the beetroot chutney by adding too much water. Add some almond meal, almond flour, ground roasted peanut powder, or ground roasted chana dal powder to the chutney if you need to thicken it.
- Taste: Tailor this beetroot chutney to your preferences! Add additional green chilies if you prefer a hotter dish. Add more if you enjoy the sweetness of the coconut.
- Scaling: You can simply scale this beetroot pachadi to produce a large quantity for gatherings and celebrations!
- Coconut: For the recipe, I used freshly shredded coconut. If fresh coconut is not available, you can also use unsweetened desiccated coconut.
beetroot thogayal recipe, beetroot thuvaiyal recipe
- Total Time: 25 mins
- Yield: 4 servings 1x
Recipe for beetroot thogayal / beetroot thuvaiyal. perfect accompaniment with rice.
- 250 grams beetroot, shredded
- 2 teaspoon coconut oil
- 1/4 cup chana dal
- 3 dried red chillies
- a pinch of asafoetida
- 6 cloves garlic
- 1 teaspoon tamarind
- 1/2 teaspoon salt
- 1/4 cup fresh shredded coconut
- 1/4 cup water
- Beetroot should be shredded and left aside.
- Red chilies and chana dal are added to a skillet that has been heated with oil. Cook the chana dal thoroughly by sautéing it on a low heat. When the red chilies are done cooking, remove them from the pan and place them aside. The chana dal should be cooked till golden.
- Add the asafoetida, tamarind, and garlic after the chana dal has browned. Beetroot shreds are added, and the mixture is sautéed for two to three minutes.
- Salt and freshly shred coconut are added last. Refill the pan with the fried red peppers. Shortly after adding the coconut, begin to cook. Take the mixture off the stove and let it cool a little.
- Grind the thogayal to a fine paste in a mixer after the mixture is warm. If necessary, add up to 1/4 cup of water when grinding.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: chutney
- Cuisine: Tamilnadu
Can you freeze beetroot chutney?
I would not freeze beetroot chutney because it includes coconut. The texture of the coconut in the chutney will change after freezing it and the taste will also be affected.
What does beetroot chutney go with?
Beetroot chutney goes well with idli, set dosa, rava dosa, neer dosa, and any other idli or dosa variety. It can also be served as a side dish with roti or paratha.
How long does homemade beetroot chutney last?
Chutney can be refrigerated for up to some hours or for about 1 day in an airtight container.