May 11, 2015

Beetroot Coconut Chutney

This Beetroot Chutney is little variant than regular Chutneys ( Roti Pachadi). We will be using Red Chilies and Coriander that makes this chutney little spicy. This tastes so good when served with White Rice. You don't notice the Beets taste at all, as Coconut overrides some of it and all lentils and spices makes this chutney crunchy and tasty! I just loved the taste of this chutney that I ate half of it as it is with excuse of taste testing it :-) . Here is the recipe, Njoy!

Recipe Source: Vah Reh Vah

Beetroot - 1 cup ( chopped) ( 1 medium will yield this)
Coconut - 1/2 cup ( chopped) ( 1/4 of medium coconut shell)
Cumin Seeds - 1 tsp
Tamarind - 1 Tbsp
Garlic - 3 cloves
Curry Leaves - 5
Salt  - 1 tsp ( or according to taste)
Oil - 1 Tbsp

Spices to Grind:
Dry Red Chili - 2
Chana Dal - 1 Tbsp
Coriander Seeds - 1 tsp
Fenugreek (Methi) Seeds - 1/2 tsp

Oil - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/4 tsp

  1. First dry roast all the ingredients under Spices to Grind Section. Let them cool off and grind in the small mixie jar into fine powder; transfer the powder to wide plate and keep it aside. 
  2. Take a medium non-stick pan and heat 1 Tbsp Oil. Add Cumin Seeds, Chopped Beetroot saute for 2 min. Now add Tamarind and Garlic Cloves to the pan. Saute them for 2 more minutes. Add chopped coconut pieces and curry leaves, saute for 1 more minute. Beets should be tender by this time. Let this mixture cool off. Grind this in small mixie jar along with salt until it becomes like paste consistency. 
  3. Add the spice powder to this paste and grind again until well combined. Transfer this to Serving Bowl. 
  4. Take a small non-stick pan, add 1 tsp oil. Once the oil is hot, add urad dal, mustard seeds and turmeric powder and make the tempering. Add this tempering to serving bowl, now Crunchy, Spicy and Yummy Beetroot Coconut Chutney is ready, serve with hot white rice and njoy!
  • This is good to make it fresh and use it immediately. This doesn't last more than 2 days.
  • Noticed the third day it became very dry though it is kept in the refrigerator. May be the coconut makes it hard. 
  • I have tried this as spread in Roti / Chapati also. It tastes wonderful with that combo. 
  • Spreading on sandwich is another idea, it makes the sandwich colorful. 

Will be back with another exotic veggie dish,
until then take care!

1 comment:

  1. I make it in a different way! Yours look interesting and yum! Shall try this soon..thanks!



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