E-mail : u_satyanand@netzero.net

Beetroot Chutney

Ingredients

1. Medium size Beetroot. (wash it necely remove the skin and cut into small pieces.)

Masala: 1 tea spoon urad dal
1 red chilli (depends on the taste of the person) Small piece of Asafoetida.
Grated Coconuts - 1 small cup

Method:

1. Take a kadai, put one tea spoon full of oil. Put the urad dal and the red chilli and fry till the urad dal turns reddish on a slow fire.
2. Put asafoetida and the coconut and fry for half a minute. Keep aside.
3. Cook the cut beetroot in little quantity of water. Put quarter spoon tamarind juice and salt to taste. After the beetroot cools down add the masala to it and grind together with the same water to soft paste. Use water if needed.
4. After grinding the chatney, keep the kadai, on the fire put two spoons of oil, quarter spoon of mustard, one red chilli cut into small pieces. When the mustard sprouts pour the chtney into it and allow it to boil for sometime. Till the water evaporates. Remove it from fire and use it along with rotis rice etc etc.