- Prep: Rinse, peel and grate 1 large beetroot (150 grams). You will need 1 cup grated beetroot. Sautéing Spices, Beets: Heat a pan and add 1 tablespoon sesame oil. Let the oil become hot and then lower the flame. Add the urad dal and chana dal. Fry stirring often on a low heat till both the lentils become golden. Do not burn them. Then add the grated beetroot. Stir and mix well. Now add the chopped green chillies, curry leaves and a generous pinch of asafoetida. Mix well and sauté on a low flame for 5 to 6 minutes or till the raw aroma of the beetroot goes away. Keep on stirring often while sautéing. Switch off the heat and add the grated fresh coconut. Mix very well. When the mixture becomes warm, take it in a grinder or blender. Blending Add salt as per taste. Add ⅓ to ½ cup water and grind to a smooth chutney. Remove all the chutney in a bowl. Set aside. Tempering: Heat 1 to 2 teaspoons sesame oil in the same pan, in which the beetroots were sauteed. Add ½ teaspoon mustard seeds and let them crackle. Then add the curry leaves and a pinch of asafoetida (hing). Mix well and then switch off the heat. Pour the tempering mixture in the ground beetroot chutney. Mix very well.
Beetroot chutney
#myrecipe
By Chandana Guptha
Jan, 10th
566
Servings
4 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Beetroot
- Curry leaves
- Green chillies
- Hing
- Oil
- Urad dal
- Chana dal
- Coconut
- Water
- Salt
- Mustard
