Beetroot Chutney Recipe Beetroot Coconut Chutney Beetroot Pachadi

BEETROOT CHUTNEY RECIPE | BEETROOT COCONUT CHUTNEY | BEETROOT PACHADI

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi image

easy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi

Provided by HEBBARS KITCHEN

Categories chutney

Time 15m

Number Of Ingredients 16

Ingredients

3 tsp oil
1 tbsp urad dal
1 tbsp chana dal
½ tsp cumin / jeera
3 dried red chilli
1 inch ginger
1½ cup beetroot (chopped)
¾ tsp salt
¾ cup water
1 cup coconut (grated)
small ball sized tamarind
2 tsp oil
1 tsp mustard
½ tsp urad dal
1 dried red chilli
few curry leaves

Steps:

firstly, in a large kadai heat 3 tsp oil and roast 1 tbsp urad dal, 1 tbsp chana dal, ½ tsp cumin and 3 dried red chilli.
add 1-inch ginger, 1½ cup beetroot and ½ tsp salt.
saute for 2 minutes.
now add ¼ cup water, cover and cook for 10 minutes.
cook until the beetroot is softened.
cool completely, and transfer to the blender.
add in 1 cup coconut, small ball sized tamarind, ¼ tsp salt and ½ cup water.
blend to smooth paste adding more water if required.
now prepare the tempering by heating 2 tsp oil.
once the oil is hot, add 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
pour the tempering over beetroot chutney and mix well.
finally, enjoy beetroot chutney with idli, dosa or rice.

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