Beet-coconut chutney

   

Ingredients 

3 tsp oil

1 tbsp urad dal

1 tbsp chana dal

½ tsp cumin / jeera

3 dried red chilies

1 inch ginger

1½ cups 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 chili

few curry leaves

 

Preparations

in a large kadai heat oil and roast urad dal,  chana dal, cumin and dried red chilies

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  coconut,  tamarind, salt and 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 chili, 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, bread toast, adai or as a dip with some crunchies to munch.

 

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