Beetroot Thuvayal

There were my childhood days, while I use to hate most vegetables and this Beetroot would take the No:1 position in my hate list...
Whereas, now, I find Beetroot to be lovely, gorgeous and power packed Vegetable :-)
I started loving Beetroot more than any other veggies...
Having my beloved dark wine red Beetroot which I fondly purchased from Ooty, I decided to try out a new dish. And badly wanted to turn them into a tangy-sweet thuvayal !!!!

Preparation Time : 5 minutes
Cooking Time      : 10 minutes
Serves                 : 2
Ingredients           : Beetroot ( medium sized );
                             Chana Dal          - 2 tbsp
                             Urad Dal            - 1 tbsp
                             Dry Red Chillies - 2
                             Tamarind            - small lemon size
                             Jaggery               - 2 tbsp
                             Coconut             - 2 tbsp
Steps to prepare :

• Heat a kadai, and add 2 tbsp oil.
• Into it, add the chana dal and let it turn color.
• Just before the chana dal turns its color, add in the urad dal, dry red chillies, and saute for few seconds.
• Add in the jaggery, tamarind, and coconut.
• Let the mixture cool.
• Wash and peel the beetroot skin and chop them into a square chunks.
• Add the sauted mixture and the chopped beetroot in a mortar and allow a dry grind ( water is not required ).
• In the same kadai, pour a tbsp of gingelly oil, and the grinded mixture.
• Keep sauting until the rawness of the beetroot evades away.
• Check salt and serve hot.

Goes well with Rice.

My Tip :

You can as well boil the beetroot and grind along with the dry mixture. If then, the post cook time of beetroot thuvayal gets saved.