Beetroot Thuviyal
Equipment
- Frying Pan
- Skillet
- Blender
- Food processor
Ingredients
- 2-3 tablespoons Vegetable oil
- 1 1/2 teaspoons Mustard seeds
- 1/1/2 teaspoons Urad dal rinsed and drained
- 1 tablespoon Chana dal rinsed and drained
- 1/2 teaspoon Asafoetida
- 2 Red chilies Dried
- 1 Green chili de-seeded and chopped
- 2 Beetroot medium-sized, peeled and grated
- 4 tablespoons Tamarind Extract
- 2 tablespoons Coconut grated, fresh
- 2 tablespoons Coriander (Cilantro) leaves
- Salt
Instructions
- Heat half the oil in a frying pan (skillet) over medium heat.
- Add the mustard seeds, dals, asafoetida, dried red chillies and green chili.
- Stir-fry for about 2 minutes, or until the spices are fragrant and dals turn golden.
- Remove from the pan and set aside.
- Add the remaining oil to the pan and heat through.
- Add the beetroot (beet).
- Fry for about 5 minutes, or until tender.
- Combine all the ingredients in a blender or food processor.
- Season with salt, add 2-3 tablespoons water, process to a smooth consistency.
- This chutney should be eaten immediately.
Nutrition
Serving: 400gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 2IUSugar: 1gFiber: 1gPotassium: 3mgCalories: 2kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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