Ingredients
The following ingredients have 4 Servings
- Beetroot - 1 (medium)
- Shallots (Sambhar Onion) - 3
- Garlic - 2
- Grated Coconut - 4 tbsp
- Tamarind - marble sized
- Salt - to taste
- To Roast And Grind:
- Channa dal - 1 tbsp
- Urad Dal - 1 tbsp
- Coriander Seeds - 1 tsp
- Dry Red Chillies - 5
- For Seasoning:
- Oil - 1 tbsp
- Mustard Seeds - 1/4 tsp
- Curry Leaves - 1 spring
- Asafoetida - a pinch
Instruction
- Wash, peel and cut the beetroot into cubes.
- In one pan saute the shallots, garlic, tamarind, beetroot cubes and the grated coconut for 5-10 minutes.
- Switch off and let it cool.
- In another pan, dry roast the ingredients under To roast and grind till it turns golden brown. Cool it.
- Take the roasted ingredients in a blender or mixie and powder it.
- Next add the cooked beetroot- coconut mixture and required salt to this.
- Add little water and make a chutney. You may grind it coarsely or make a smooth paste as you like.
- Transfer this to a serving dish.
- Heat oil in a pan and do the seasoning. Add this right on top of the chutney.
