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Indian food recipes > Chutneys / Pickles > Beetroot Thogaiyal
| Beetroot Thogaiyal Recipe |
| Vegetarian?: | YES |
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:: Ingredients for Beetroot Thogaiyal
Ingredients:
100g Beet-root
6 Red Chilies
one Medium Onion
1 inch of tamarind
1 spoon mustard
l spoon urhud dhal
¼ spoon asafoetida
1 teaspoon salt
1 teaspoon oil.
:: How to make Beetroot Thogaiyal
Peel off the skin on the beet-root and the onion. Cut the
vegetables into
proportional pieces.
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.
After 5 minutes, let the ingredients cool in room
temperature. Then, add the
cooled mixture in a mixer and grind it into a paste.
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