Me and my son both like beetroot curry very much , but din't no beetroot chutney will be so delicious . This was my first try for "Beetroot chutney " trust me it turned awesome , today i enjoyed it with chapati and rice too. Yes we all liked it very much . This dish i learnt from my friend and tried today and posting today only . You also try this easy , quick and tasty side dish and enjoy . It will be good to have it with Chapati, Dosa , Idli , Roti , Naan , and hot Rice also.
Ingredients:-
For grinding
- Beetroot 2 medium
- Chana dal 1 tsp
- Urad dal 2 tsp
- Grated coconut/ coconut chopped 1/2 cup
- Red chilly 4-6
- Curry leaves 12-15
- Hing 1 pinch
- Salt 1 tsp
- Tamarind (soaked) grape size
- Oil 1 tsp
For tempering
Oil 2 tsp
Mustard seeds 1/2 tsp
Curry leaves 10
Garlic cloves 8-10 chopped
Method:-
Peel the beetroot, wash and cut into big pieces , pressure cook for 2 vishals.
In a pan/vessel add 1 tsp of oil heat for 1 min on low flame , add chana dal, urad dal fry for 1 min now add hing, curry leaves , after few seconds add red chilly and fry till dals become golden colour / light brown , turn off the stove and add coconut to it . Allow it to cool.
Once it is cooled take a mixer jar / blender add cooked beetroot and roasted dals mixture , add salt , tamarind also , don't add much water , tamarind soaked water is enough and if needed just add 1 or 2 tsp of water and grind it for 1 min , don't grind very smooth .
To temper you can take same vessel in which you roasted dals earlier , add 2 tsp of oil , heat it for 1 min add mustard seeds, curry leaves ,chopped garlics and fry on low flame till garlic turns golden colour , now add grounded mixture completely , if little is remaining in jar add little by little water(may be 1/2 tcup) to take that content , now add this also to tempered vessel , mix well . keep low flame ,stir in between , it may take 4-5 min , turn off the stove .
Thats it yummy , delicious beetroot chutney is ready to serve.
Plz comment below if you like this post , thank you .
