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Ingredient
Beetroot coconut chutney
Introduce
Chef :
Vaishali SinghBeetroot coconut chutney
Try this sweet tangy chutney as an accompaniment with your dosa or idli.
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Ingredient
1/2 cup
coconut grated
1 tbsp
tamarind pulp
1 tbsp
oil
2 tsp
urad dal
2 tsp
chana dal
2-3
dry red chilli
1 tsp
cumin seeds
1/2 tsp
hing
as per taste
Salt
8-10
curry leaves
1 tsp
mustard seeds
Cooking instructions
* Step 1
Peel, wash and grate the beetroot.
* Step 2
Take a non stick pan and heat oil. Add cumin seeds, garlic flakes, hing, dry red chilli, urad and chana dal and roast on a low flame till dal changes it's colour to light brown.
* Step 3
Add onion, beetroot, tamarind pulp and salt and sauté till the beetroot is cooked well and it’s raw smell goes off. Switch off the flame.
* Step 4
Add coconut and mix well. Leave it aside to get back to room temperature.
* Step 5
Once it cools put it in a grinder and adding little water grind into a smooth paste. Adjust the salt and remove in a bowl.
* Step 6
In a pan heat 1 tsp oil, add mustard seeds and curry leaves. Let it crackle and pour this tempering over the chutney and serve.
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