BEETROOT CHUTNEY RECIPE

Andhra style beetroot pachadi | chutney recipe       

Hope you all had a great diwali . After having continuous treat of sweets and snacks we all wanted to have a simple food. This beetroot chutney|thogaiyal is an yummy one which i learnt from a friend and when mixed with hot rice this will taste heaven.
Also check out my

• Kovakkai chutney
• Thengai thogayal

INGREDIENTS:

BEETROOT	1 NO
CUMIN SEEDS	1/2 TSP
CHANNA DAL	1 TSP
URAD DAL	1 TSP
REDCHILLI	3 NO
CURRY LEAVES	A HANDFUL
GARLIC	2-3 NO
OIL	2TSP
MUSTARD SEEDS	1/4 TSP

METHOD:

• Peel the skin of the beetroot and chop this into small cubes.
• In a pan, add oil and throw in the cumin seeds, redchilli,garlic, curry leaves, channa dal and urad dal.
• Saute this in a low flame till the dals turn golden brown.
• Keep this aside.

• Now add the chopped beetroot and saute this in a medium flame without getting burnt. Add a Tsp of oil in between.
• Cook for 10 mins.

• Allow it to cool. Grind this along with the dal mixture into a fine paste.

• In a pan add a drop of oil and the throw in the mustard seeds.
• When it splutters, add the ground beetroot chutney.
• Saute in a low flame for a minute.
• Transfer it to a serving bowl.
• Enjoy with rice,roti or even for dosa.