Beetroot Thuvaiyal Recipe:

Ingredients:

Beetroot - 1 no
Urdu Dall - 2 tsp
Channa Dall - 2 tsp
coconut fresh grated - 4 tsp
red chilles - 6 nos (according to your taste)
salt - according to the taste
Pepper - 1 tsp
Mustard - 1/2 tsp
Tamarind - 1 big marble size
Oil - 1 tsp
Asafoedita - 1/4 tsp

Method:

Take thick and deep pan and add the oil bring to boil to fry the items one buy one, by adding mustard first.
After the mustard add the asafoedita, then urdu dall and channe dall, then pepper, later red chillies and then finally beeetroot.
Close the pan and allow the beet root to cook without adding water and then keep stiring now and then.
After frying, bring them to room temperature and then grind them in the mixie jar with soaked tamarind and fresh grated coconut.
If desired can add onion while frying.
But tastes great without onion and your Beetroot thuvaiyal is ready now.
You can simply mix this in hot rice adding ghee and eat with salads.
Or keep it as a side dist for Dosa, Idly, roti or chappati.