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Thogayal is an easy and simple mix for rice. We can make many varieties of thogayal with vegetables. Simple coconut thoguyal and paruppu thogayal are most common thogayal varieties. Beetroot Thogayal one of the most flavorful and colorful thogayal variety. The vibrant color of beetroot makes the thogayal very appealing. This thogayal is a delicious mix for hot steaming rice along with a teaspoon of sesame oil or ghee!

Tips for making Beetroot Thogayal:

Finely chop the beetroot so that it gets cooked easily.
Adding bengal gram along with urad dal is optional. We can just fry only urad dal.
If we like the flavor of ginger, we can add an inch of ginger to the frying ingredients.
Add water only if needed while grinding. Adding too much of water make the thogayal more watery.

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Peerkangai Thol Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam. or even with Lemon rice.
Paruppu Thogayal is a very delicious thogayal variety that is more like an accompaniment than a mix for rice. Its a best side dish for Aracha Rasam, Jeera Rasam, Milagu Kuzhambu or Vathakuzhambu or any other rice varieties.
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Thengai Thogayal is a traditional and simple rice accompaniment prepared using coconut as a main ingredient. It's usually served with hot rice and spoon of gingelly oil or ghee.

Recipe card for Beetroot Thogayal | Beetroot Thuvayal:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

FRYING DALS

Heat a teaspoon of oil in a pan. Add urad dal, bengal gram dal, red chili.

Fry till golden brown and keep it aside.

FRY OTHER INGREDIENTS

Heat another 2 teaspoon of oil. Add green chili, tamarind and few curry leaves and fry in oil.

Then add grated coconut and fry till light brown. Take these grinding ingredients separately in another plate.

COOK BEETROOT

Next to the same pan, add a tablespoon of oil. Add chopped beetroot and mix well. Add required salt for the thogayal and cover the pan with the lid.

Let the beetroot gets cooked nicely. Once the beetroot are soft, switch off the flame. Le the cooked beetroot cool down completely.

GRINDING PROCESS

First take the fried dals in a mixer jar and grind it to a coarse powder.

- Then add the rest of the fried ingredients along with cooked beetroot and grind again to a coarse paste without adding any water. Add/sprinkle water only if necessary. Take the ground beetroot thogayal in a serving cup.