Beetroot Thogayal Recipe, Beetroot Thuvaiyal Recipe

Recipe for Beetroot thogayal / பீட்ரூட் துவையல் for rice. Recipe with step by step pictures. Beetroot thogayal is a thick chutney usually had along with rice. I always have some sort of the thogayal in the fridge and use it for almost everything. I spread it in dosas, spread it in sandwiches and even dip my veggies. Its a very versatile dish.

Beetroot thogayal recipe in Tamil – Video Recipe

Shred the beetroot and set aside. I have not peeled the skin of the beetroot as it grew in our farm. You may peel the skin if need be. The beets cook really fast if shredded rather than chopped.

Heat oil in a pan and add in the chana dal and the red chillies. Saute on a low flame till the chana dal is well cooked. Cooking the lentils on a high flame will burn the lentils before they get cooked.

Red chillies cook very fast. Once the chillies are plump and becoming brown, remove from the pan and set aside on a plate to cool. Continuing to cook the red chillies along with the chana dal will spoil the flavour of the chillies. Saute the chana dal till its golden brown.

Once the chana dal is brown, add in the asafoetida, tamarind and the garlic. Garlic adds a nice flavour to the thogayal. Add in the shredded beetroot and saute briefly for two to three minutes.

Lastly add in the salt and fresh shredded coconut. Add back the fried red chillies to the pan. Do not fry for long after adding the coconut. Remove from heat and let the mixture cool a bit.

Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.

Beetroot thogayal tastes best eaten 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

1. Shred the beetroot and set aside.
2. Heat oil in a pan and add in the chana dal and the red chillies. Saute on a low flame till the chana dal is well cooked. Once the red chillies are cooked, remove the red chillies from the pan and set aside. Continue to cook the chana dal till golden.
3. Once the chana dal is brown, add in the asafoetida, tamarind and the garlic. Add in the shredded beetroot and saute briefly for two to three minutes.
4. Lastly add in the salt and fresh shredded coconut. Add back the fried red chillies to the pan. Do not fry for long after adding the coconut. Remove from heat and let the mixture cool a bit.
5. Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: chutney
• Cuisine: Tamilnadu

• 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

1. Shred the beetroot and set aside.
2. Heat oil in a pan and add in the chana dal and the red chillies. Saute on a low flame till the chana dal is well cooked. Once the red chillies are cooked, remove the red chillies from the pan and set aside. Continue to cook the chana dal till golden.
3. Once the chana dal is brown, add in the asafoetida, tamarind and the garlic. Add in the shredded beetroot and saute briefly for two to three minutes.
4. Lastly add in the salt and fresh shredded coconut. Add back the fried red chillies to the pan. Do not fry for long after adding the coconut. Remove from heat and let the mixture cool a bit.
5. Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/beetroot-thogayal-recipe-beetroot-thuvaiyal-recipe/

Simple Mutton Kuzhambu recipe. Spicy Mutton curry for rice recipe made in a pressure cooker. Perfect for weekday dinners. Recipe with step by step pictures and video. Mutton Kuzhambu – Kuzhambu is a curry and pronounced as (koo-lum-boo) in Tamil.

Here is a simple mutton curry recipe that can be made in a pressure cooker and it goes well perfectly with rice. Here is how to do it. Note: If you are looking for a similar chicken curry recipe, do check this recipe.

Here is the video of Mutton Kuzhambu for Rice, Mutton Curry for Rice

First we will make a raw masala paste. Here is what you will need.

Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind. The masala has white poppy seeds and this ingredient is banned in the middle east. If you cannot source poppy seeds, just omit it or add a little cashew nut instead. Make sure to grind all the ingredients to a smooth paste. Many of you have asked about the mixie i have. I have a panasonic mixie and very happy about it. Here is the link for the panasonic mixie.

Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies. I kept it whole as I don’t want the spice to go high. Green chillies impart a nice flavour to the curry. If you like a really spicy curry, you can cut up a couple of green chillies and can keep the rest whole.

Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.

Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder.

Saute for a few seconds.

Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Do not waste the precious delicious masala. Saute for 4-5 minutes until the raw smell of the masala is gone.

Add in the cleaned, washed mutton pieces to the pan. I always use mutton with the bone as bone is where all the flavor is. The bone broth is very healthy too.

Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.

Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Cooking at a high heat will burn the curry at the bottom. So caution on that. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own. After opening the cooker, if the curry is watery, simmer the curry to desired consistency.

Mutton curry is ready. Serve hot with rice. One of the simplest but a super duper week day curry you can make for your family.

For the raw masala paste

• 1/3 cup fresh shredded coconut
• 2 tablespoon white poppy seeds (khus khus)
• 1 inch piece ginger
• 10 cloves garlic
• 15 small onions (Indian shallots)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoon black pepper
• 1 inch cinnamon
• 4 cloves
• 1 cup water to grind

Other ingredients

• 500 – 750 grams mutton with bone
• 2 tablespoon peanut oil
• 2 onions, sliced
• 3 sprigs curry leaves
• 5 green chillies (keep whole)
• 2 tomatoes, chopped
• 1.5 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1.5 teaspoon red chilli powder
• 2.5 to 3 cups water to cook

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind.
2. Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies.
3. Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.
4. Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder. Saute for a few seconds.
5. Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
6. Add in the cleaned, washed mutton pieces to the pan.
7. Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.
8. Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own.
9. Mutton curry is ready. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Curry
• Cuisine: South Indian

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