easy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi
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.