Beetroot Chutney

Ingredients:

Dry roasted channa dal

Sabut daniya/ Coriander seeds

Red Chilies

Tamarind

Salt

Fresh Coconut pieces / grating

Sautéed beetroot gratings

Curry leaves (optional)

Instructions:

• ·         Heat a kadai in low flame, dry roast 2 tbsp of channa dal, 1 tbsp of coriander seeds and red chilies
• ·         When slightly brown in color transfer these ingredients to a mixer jar and keep it aside
• ·         Add 1 tbsp oil to the same kadai, add curry leaves and grated beetroot – saute till the raw smell subsides
• ·         Add the sautéed beetroot along with salt, tamarind (quantity depends upon your taste preference) and fresh coconut to the mixer jar and make a fine paste
• ·         Beetroot Chutney is ready to be served along with hot steamed rice
• ·         We prefer to add a tbsp of coconut oil along with it, which gives it a nice flavor. You should try it, if you like the coconut oil flavor.