Ingreients:

Beet Root 1-2 – Chopped
chana dal 1 fistful
Urad dal 1 fistful
Dry red chilied 7
Garlic 6 beads
Black peppercorns 1/2 spoon
Salt
Oil few spoons.

Tempering:

Oil few spoons
Mustard sees 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few.

Method:

Heat few spoons of oil in a wok. Add chana and urad dal to it. Toast til real good, till golden brown. Set aside.

In the same oil, add garlic, pepper, dry red chilies and chopped beet roots. Fry real good.

Add salt too. When the beet roots are semi done, remove from heat. Allow htis to cool.

In a blender, wet-grind the above toasted and fried items togather. Add very little water.

In a seperate pan, heat oil. Fryt he tempering items and run over the ‘thuvaiyal’ prepared above.

serve as a side dish for rice and chappathi.