How To Make Beetroot Chutney Recipe Beetroot Pachadi Recipe Chutney

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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

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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