Manathakalli keerai Thogayal
Manathakalli keerai Thogayal is a easy Indian recipe that serves 4. 80 calories per serving. Recipe by Venkatesh Bhat's Idhayam Thotta Samayal on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $4.02 total, $1.00 per serving
Ingredients
- 500 g Beetroot (peeled and diced into 1‑cm cubes)
- 4 Garlic Cloves (minced)
- 2 Tbsp Coconut Oil (extra‑virgin, for sautéing)
- 1 Tbsp Red Chili Paste (adjust to heat preference)
- 1 tsp Salt (or to taste)
- 1 Tbsp Lemon Juice (freshly squeezed)
- 2 Tbsp Water (to help blend)
Instructions
Prepare the beetroot
Peel the beetroot, cut into 1‑cm cubes and set aside.
Time: PT5M
Sauté garlic
Heat coconut oil in a saucepan over low flame. Add minced garlic and sauté for 2‑3 minutes until fragrant but not browned.
Time: PT3M
Temperature: Low flame
Cook beetroot with spices
Add the diced beetroot, red chili paste, and salt. Stir to coat the beetroot, then cover and cook for about 10 minutes, stirring occasionally, until the beetroot is tender and the mixture turns a deep golden‑red color.
Time: PT10M
Temperature: Medium flame
Blend to desired consistency
Transfer the cooked beetroot mixture to a blender, add lemon juice and 2 Tbsp water, then blend until smooth or leave slightly chunky based on preference.
Time: PT5M
Adjust seasoning and finish
Taste the chutney and add more salt or lemon juice if needed. Transfer to a serving bowl.
Time: PT2M
Store
Cover the bowl tightly and refrigerate. The chutney keeps for up to 5 days; it can be frozen for up to 1 month.
Time: PT0M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 3 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Allergens: Coconut
Ingredient Substitutions
- Instead of Beetroot: Carrot, Sweet potato
- Instead of Garlic Cloves: Garlic paste
- Instead of Coconut Oil: Olive oil, Ghee
- Instead of Red Chili Paste: Sambal oelek, Fresh chopped chilies
- Instead of Salt: Sea salt, Kala namak
- Instead of Lemon Juice: Lime juice, Tamarind water
Equipment Needed
- Knife
- Cutting Board
- Saucepan or Deep Skillet
- Wooden Spoon
- Blender or Food Processor
- Serving Bowl
Critical Steps — Do Not Skip
- Sauté garlic on low flame to avoid bitterness.
- Cook beetroot until fully tender for smooth blending.
- Blend while the mixture is still warm to achieve a silky texture.
Chef Tips from the Video
- Use fresh beetroot for the brightest color and best flavor.
- A pinch of roasted cumin powder adds an extra depth of flavor.
- For a smoky twist, add a few drops of liquid smoke after blending.
Troubleshooting
Chutney is too watery.
Return the mixture to the pan and simmer uncovered for a few minutes to evaporate excess liquid, then blend again.
Chutney is too thick.
Add a little more water or lemon juice while blending until the desired consistency is reached.
Garlic tastes bitter.
Ensure garlic is sautéed on low heat and removed from the pan before it browns.
Storage
Refrigerator: Up to 5 days in an airtight container.
Freezer: Up to 1 month; thaw in refrigerator before use.
Room temperature: Not recommended; may spoil quickly.
Make-Ahead Tips
- Prepare the chutney a day ahead; flavors deepen after refrigeration.
- Freeze portions in ice‑cube trays for quick single‑serve portions.
Frequently Asked Questions
What is the cultural significance and history of beetroot chutney in Indian cuisine?
Beetroot chutney is a modern addition to Indian condiment traditions, blending the health‑focused use of beetroot with classic South Indian chutney techniques. It reflects the growing trend of incorporating nutrient‑dense vegetables into everyday meals while retaining familiar flavors like garlic and chili.
What are the traditional regional variations of beetroot chutney in South Indian cuisine?
In Tamil Nadu, beetroot chutney is often made with coconut, mustard seeds, and curry leaves, while in Kerala versions may include roasted coconut and tamarind for tanginess. The core ingredients—beetroot, garlic, and chili—remain consistent across regions.
How is beetroot garlic chutney traditionally served in Tamil households?
It is typically served as a side with steamed rice, idli, dosa, or as a spread on chapati. In many homes it accompanies a simple dal and vegetable stir‑fry, adding color and a sweet‑spicy kick to the meal.
What occasions or celebrations is beetroot chutney associated with in Indian culture?
While not tied to a specific festival, beetroot chutney is popular during health‑focused gatherings, family brunches, and as a nutritious addition to festive thalis where a variety of chutneys are presented.
How does beetroot garlic chutney fit into the broader Indian condiment tradition?
It follows the Indian tradition of creating fresh, spice‑laden sauces that balance sweet, sour, and heat. Like coconut or tomato chutneys, it is prepared quickly, served fresh, and highlights seasonal produce.
What are the authentic traditional ingredients for beetroot chutney versus acceptable substitutes?
Authentic ingredients include fresh beetroot, garlic, coconut oil (or coconut), red chili paste, and salt. Acceptable substitutes are olive oil for coconut oil, sambal oelek for chili paste, and lime juice instead of lemon juice without altering the flavor profile dramatically.
What other South Indian dishes pair well with beetroot garlic chutney?
It pairs beautifully with idli, dosa, appam, plain rice, curd rice, and even grilled paneer or tofu. The sweet‑spicy notes complement both mild and richly spiced dishes.
What makes beetroot garlic chutney special or unique in Indian cuisine?
Its vibrant ruby color, high iron content, and anti‑inflammatory properties set it apart. The combination of earthy beetroot with pungent garlic and coconut oil creates a distinctive sweet‑spicy flavor not found in traditional tomato or coconut chutneys.
What are the most common mistakes to avoid when making beetroot garlic chutney?
Common mistakes include over‑cooking garlic until it turns bitter, under‑cooking beetroot which leads to a grainy texture, and adding too much water which makes the chutney runny. Follow the critical steps for sautéing garlic on low heat and cooking beetroot until tender.
How do I know when the beetroot garlic chutney is done cooking?
The beetroot should be fork‑tender and the mixture should have a deep golden‑red hue. When you press a piece with a spoon, it should mash easily without resistance. After blending, the chutney should be smooth or slightly chunky, not watery.
Can I make beetroot garlic chutney ahead of time and how should I store it?
Yes, the chutney can be prepared a day ahead. Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portion‑size containers for up to 1 month; thaw in the fridge before serving.
What does the YouTube channel Venkatesh Bhat's Idhayam Thotta Samayal specialize in?
The YouTube channel Venkatesh Bhat's Idhayam Thotta Samayal specializes in South Indian home‑cooking tutorials, focusing on healthy, budget‑friendly recipes that blend traditional flavors with modern nutrition insights.
How does the YouTube channel Venkatesh Bhat's Idhayam Thotta Samayal's approach to Indian cooking differ from other Indian cooking channels?
Venkatesh Bhat's Idhayam Thotta Samayal emphasizes the therapeutic properties of ingredients, often highlighting anti‑inflammatory and liver‑supporting foods, whereas many other Indian cooking channels focus primarily on taste and speed without delving into health benefits.
Last updated: September 6, 2026
