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beetroot coconut chutney
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4.91 from 20 votes

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi

easy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi
Course chutney
Cuisine south indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

Ingredients

  • 3 tsp oil
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • ½ tsp cumin / jeera
  • 3 dried red chilli
  • 1 inch ginger
  • cup beetroot chopped
  • ¾ tsp salt
  • ¾ cup water
  • 1 cup coconut grated
  • small ball sized tamarind

for tempering:

  • 2 tsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • 1 dried red chilli
  • few curry leaves

Instructions

  • firstly, in a large kadai heat 3 tsp oil and roast 1 tbsp urad dal, 1 tbsp chana dal, ½ tsp cumin and 3 dried red chilli.
  • add 1-inch ginger, 1½ cup beetroot and ½ tsp salt.
  • saute for 2 minutes.
  • now add ¼ cup water, cover and cook for 10 minutes.
  • cook until the beetroot is softened.
  • cool completely, and transfer to the blender.
  • add in 1 cup coconut, small ball sized tamarind, ¼ tsp salt and ½ cup water.
  • blend to smooth paste adding more water if required.
  • now prepare the tempering by heating 2 tsp oil.
  • once the oil is hot, add 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
  • pour the tempering over beetroot chutney and mix well.
  • finally, enjoy beetroot chutney with idli, dosa or rice.