Beetroot chutney in tamil/Beetroot thuvayal/பீட்ரூட் சட்னி /பீட்ரூட் துவையல்

Preparation

Wash, peel the skin and grate beetroot.

Keep all the ingredients needed for the chutney ready.

Method

Heat oil in a pan, add bengal gram dal, and red chillies.

When dal turns golden brown, add grated beetroot, curry leaves and cook on medium heat, stirring from time to time until the rawness of the beetroot goes.Remove from pan and leave it to cool.

Grind the dal mixture, beetroot + coconut , salt and grind to a slightly coarse paste. If it is for idly-dosa, grind it adding water like you do for chutney. If it is for rice, add very less water and grind it like thogayal.

Heat 1 tbsp of oil in a pan, add mustard seeds, when it splutters, add urad dal, chana dal When dal turns golden brown, add red chillies and curry leaves and pour the seasoning over the chutney.

Enjoy it with rice or with idli, dosa and paratha.