Beetroot Chutney Recipe Beetroot Coconut Chutney Beetroot Pachadi
BEETROOT CHUTNEY RECIPE | BEETROOT COCONUT CHUTNEY | BEETROOT PACHADI
easy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi
Provided by HEBBARS KITCHEN
Categories chutney
Time 15m
Number Of Ingredients 16
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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