BeetRoot Thogaiyal

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, ╝ spoon asafetida, 1 teaspoon salt, 1 teaspoon oil.
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.
Recipe by Mrs P.R. Gandhi Achi, Singapore

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