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.