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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- Heat a pan with oil. When the oil, turns hot add the urad dal and chana da or peanuts. Fry them until golden and aromatic. Then add curry leaves, garlic, red chilies and green chilies.
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