Wednesday, 6 December 2017

Beetroot Chutney

This is a very simple recipe, colourful, yummy side dish and an ideal accompaniment with hot rice, dosas and rotis.

Dish Type:  Side Dish
Preparation Time:  10 min
Cooking time:  10 min
Serves:  4 persons

Beetroot                      1 no. (small size)
Green chillies              2 nos.
Black gram                  2 tsps
Red chillies                  2 nos.
Tamarind paste           ¼ tsp
Raw coconut grated    ½ cup
Salt to taste                 ½ tsp (approx..)

Wash beetroot, peel the skin and grate it.  Boil the grated beetroot along with tamarind paste and salt for about 10 min. Drain out the water and let the vegetable cool. Store the drained water in a container and reuse it the same day for making soup, sambar, rasam etc.
Roast black gram and green chillies in a kadai till black gram turns golden brown. Grind these coarsely with raw grated coconut and then again with boiled beetroot to a coarse consistency.
For seasoning, heat oil in a small skillet. When oil is heated, add mustard seeds. When they crackle, add broken red chillies. Switch off the burner. Immediately add asafetida and pour it over the chutney.
Beetroot chutney is now ready.

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