Beetroot chutney for Idli, dosa, rice or paper roast-Step by step photos with video

Cuisine Style: Tamil Nadu, south india | Cooking Time: 5 minutes | To Serve: 3 | Type : Chutney, side dish | Take with : Idly, Dosa

How to make Beetroot chutney video

Ingredients

• Beeroot – 1 cup [grated]
• Coconut – 2 tbsp [grated]
• Tamarind – ½ inch piece [optional]
• Coriander seeds – 1 tbsp
• Garlic – 2 cloves
• Dry red chilli – 1
• Chana dal - 1 tbsp
• Urad dal - 1 tbsp
• Oil – 1 tbsp
• Salt to taste
• Water as needed.

For seasoning [optional]

• Mustard seeds - 1 tbsp
• Asafoetida [hing, perungayam] - 1/4 tsp
• Curry leaves - 1 spring
• Oil - 1 tbsp

Method

• Heat 2 tbsp oil in a pan add chana dal, urad dal, coriander seeds, dry red chilli, garlic and coconut roast till light brown.
• Add beetroot, salt, turmeric powder & water cook till soft
• In a mixie jar add beetroot mixture, tamarind and salt. fienly grind.
• For seasoning:- Heat oil in a pan add mustard seeds, asafoetida & curry leaves.
• Add seasoned ingredients to beetroot chutney & Serve with idli, dosa or rice.

How to make Beetroot chutney-Step by step photos

Beetroot chutney ingredients

Heat 2 tbsp oil, chana dal, urad dal, coriander roast

Add coconut, dry red chilli, garlic

Add beetroot, salt sautefor 3min

Add turmeric

Add water, cook till soft

Cook for 2 min

Now its raedy, cut off heat

Put it in a mixie jar / blender

Add salt, water

Finely grind

For seasoning: Heat pan, add oil, mustard, curry leaves, asafoetida

Pour seasoned ingredients

Perfect beet chutney ready

Serve hot with dosa, isli or rice

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