Tuesday, March 11, 2014

Beetroot chutney

Beetroot chutney


beetroot       -3 small   
green chilies-3
shallots        -3
coconut       -2 tbsp
salt               -to taste
curry leaves -few

To Temper

oil                                       - 2 tsp
mustard seeds                    -1/2 tsp
urad dhal/split black gram-1 1/2 tsp
curry leaves                       -few


  • Peel and dice the beetroots.
  • In a pressure cooker  cook beetroot ,green chilies, shallots ,salt and curry leaves with little water for a whistle.

  • Once the whistle goes off open the lid and allow it to cool for a while.
  • In a blender transfer the cooked beetroot  and add the coconut .Grind it into a smooth/little coarse chutney as per your wish.

  • In another pan heat oil and allow mustard seeds to splutter.Temper with urad dhal and curry leaves as well.

  • Pour the tempering  into the chutney as well.
  • Serve with Idli/dosa
Serves 3-4

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