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BeetRoot Thogaiyal recipe
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. 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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