Awesome delicious chutney made from beetroot leaves, which normally we tend to discard!!
This dish is known as Thogayal in Tamil Nadu, Pachchadi in Andhra Pradesh and Chutney in the North of India.
This has a low shelf life. It can be prepared and left in the fridge for a week or so based on the weather.
It is also very handy to use as a spread on hot toasts and sandwiches
Ingredients to serve 6 people
3-4 Cups of Chopped Beetroot leaves
1 Small bunch of fresh coriander leaves
4-5 Sprigs of Fresh Curry leaves
1 Inch Tamarind
6 Tbs Oil (Gingili oil is preferable)
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Fenugreek Seeds
3-4 Red Chillies
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
Beetroot Leaf Chutney
Preparation
Chop all the leaves and set aside
Heat 4 tablespoons of oil in the pan
Add the mustard seeds, urad dal, fenugreek seeds, red chillies and asafoetida and fry for a couple of minutes until the dal turns golden brown.
Add the fresh bunch of chopped beetroot leaves, coriander leaves and curry leaves
Saute for a few minutes
(You may add a few tablespoons of freshly grated coconut to the mix to add bounce and texture to the dish)
Cool and grind the above with the tamarind and salt into a soft mixture.
Heat the remainder of the oil in a pan
Add the mixture into it and fry for 2-3 minutes
The Chutney or Thogayal is ready to be served.
This can be mixed with rice and eaten
The number of red chillies can be increased or decreased to suit the palate of the individuals