Don’t you just love the color of the beetroot? I feel good when my fingers and hands turn purple while chopping the beetroot…
Stir fry and juice are the two things I used to make with beetroot. The other day, while thinking of some new ways to cook beetroot, I came up with this recipe. As soon as I tasted it, I heard a round of applause by my taste buds. There is no doubt that I’ll be sticking with this recipe for a very long time, I mean really long.
Beetroot Chutney
Ingredients:
To Grind:
- Beet root, cubed- 2, small
- Ginger, chopped- 1 inch
- Green chili- 1
- Cilantro, chopped- 1 handful
- Salt- 2 pinches
Seasoning:
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Chana dal- 1 tsp
- Urad dal- 1 tsp
- Dry red whole chili- 2
- Curry leaves- 1 sprig
- Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water
- Salt- to taste
Instruction
- Grind the above mentioned “to grind ingredients” into a smooth paste.
- Heat a wide pan over medium heat, add oil, let oil turn hot.
- Add mustard seeds and let it splutter.
- First add the chana dal, stir constantly and let turn golden.
- Immediately add urad dal and keep stiring, don’t burn the dals.
- Add dry red chili and curry leaves, saute for a few seconds.
- Pour the ground beetroot and combine well.
- Strain the juice from the fresh tamarind and pour it to the beetroot.
- Combine everything well and let cook for a few minutes.
- If the mixture is getting dry, you could add a little water to it and cook it.
- Taste it and add salt if needed.
- Remove from the stove and transfer into a serving bowl.
- This will in fact make a great side dish for rice, dosa, Idli, chapati etc.
Beetroot Chutney
Ingredients
To Grind
- Beet root, cubed- 2, small
- Ginger, chopped- 1 inch
- Green chili- 1
- Cilantro, chopped- 1 handful
- Salt- 2 pinches
Seasoning
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Chana dal- 1 tsp
- Urad dal- 1 tsp
- Dry red whole chili- 2
- Curry leaves- 1 sprig
- Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp water
- Salt- to taste
Instructions
- Grind the above mentioned "to grind ingredients" into a smooth paste.
- Heat a wide pan over medium heat, add oil, let oil turn hot.
- Add mustard seeds and let it splutter.
- First add the chana dal, stir constantly and let turn golden.
- Immediately add urad dal and keep stiring, don't burn the dals.
- Add dry red chili and curry leaves, saute for a few seconds.
- Pour the ground beetroot and combine well.
- Strain the juice from the fresh tamarind and pour it to the beetroot.
- Combine everything well and let cook for a few minutes.
- If the mixture is getting dry, you could add a little water to it and cook it.
- Taste it and add salt if needed.
- Remove from the stove and transfer into a serving bowl.
- This will in fact make a great side dish for rice, dosa, Idli, chapati etc.
