Beetroot Chutney
Ingredients:
1 Peeled & Grated beetroot (medium to big size)
½ tbsp Mustard seeds
8 Curry leaves
12 Garlic cloves (small)
1 tbsp Cumin seeds
1 tbsp Urid dal (soaked in boiling water for 10 min)
1 tbsp Channa dal (soaked in boiling water for 10 min)
Lemon juice (or tamarind pulp (you can soak some tamarind dry fruit for 10 min. When it gets mushy then squeeze the pulp out of it.)
½ tbsp or any oil of your choice
Salt to taste
Directions:
1
Heat the pan and add oil to it.
2
When oil is hot add urid dal and channa dal to it and fry till they look crunchy.
3
Add garlic clove either smashed or grated to the pan.
4
Then add beetroot and cook till it is almost cooked.
5
Then add lemon juice or tamarind pulp to it and mix it well.
6
Add salt and pepper powder as per taste.
7
Let the mixture cool and then blend it into a bit coarse chutney using a blender.
8
In a hot pan, add 1 tsp of oil ad add mustard seeds and cumin seeds, when it splutters add curry leaves and stir it for 15-20 sec till it becomes crunchy. Add this to the beetroot chutney and mix well.
