beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi

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

for tempering:

• 2 tsp oil
• 1 tsp mustard
• ½ tsp urad dal
• 1 dried red chilli
• few curry leaves

Steps

1. Heat 3 tsp oil in a large kadai. Use it to roast 1 tbsp urad dal, 1 tbsp chana dal, ½ tsp cumin and 3 dried red chilli.
2. Add 1-inch ginger and 1½ cup beetroot, followed by ½ tsp salt.
3. Sauté the mixture for 2 minutes.
4. After adding ¼ cup water, cover and cook for 10 minutes.
5. Let the beetroot cook until it softens.
6. Wait until completely cool before transferring to the blender.
7. Add 1 cup grated coconut, a small ball-sized tamarind, ¼ tsp salt and ½ cup water.
8. Blend to a smooth paste, using more water if required.
9. To make the tempering, heat 2 tsp oil.
10. When hot, add 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and a few curry leaves, and let splutter.
11. Mix thoroughly after pouring the tempering over the beetroot chutney.
12. Enjoy the chutney with idli, dosa or rice.