Simple, practical, and full of everyday flavour, beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi is a vegetarian south indian chutney made with oil, urad dal, and chana dal in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 4 Servings
- Category: chutney
- Cuisine: south indian
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
