Ingredients

• 1 - beetroot
• 1/2 tsp - cumin seeds
• 1 tsp - channa dal
• 1 tsp - urad dal
• 3 - red chilli
• A handful - curry leaves
• 3 - garlic clove
• 2 tsp - oil
• 1/4 tsp - mustard seeds

How to Make Beetroot chutney - thogaiyal

• Peel beetroot and chop into small cubes.
• In a pan, add oil and splutter cumin seeds, add red chilli, garlic, curry leaves, channa dal and urad dal.
• Saute this in low flame till the dals turn golden brown, keep this aside.
• Now add the chopped beetroot and saute this in a medium flame. Add a tsp of oil.
• Cook for 10 mins, cool.
• Grind this along with the dal mixture into a fine paste.
• Heat oil in a pan splutter mustard seeds, add the ground beetroot chutney.
• Saute in low flame for a minute.
• Transfer it into a serving bowl.
• Recipe courtesy: Jeyashri's Kitchen