Sunday, September 26, 2010

Beetroot Chutney

I have made chutneys with veggies like ridge gourd, eggplant, onions and tomatoes in the past, but tried beetroot chutney for the first time. I came across this recipe on Tarla Dalal's website and tried it out with a few changes. The ingredients used in this chutney are similar to our traditional coconut chutney with the addition of grated beetroot which makes this chutney very healthy. The beetroot also gives it a beautiful dark red color. This chutney tasted awesome with the Nachni/ Ragi Dosa I made for dinner last sunday. (Nachni Dosa recipe to follow).

Ingredients -
1 cup shredded beetroot
1 small sliced onion
1 tbsp oil
1/4 tsp cumin seeds
1/2 tsp urad dal
1 big garlic clove
1 tbsp chopped ginger
3-4 dried red chillies
5 curry leaves
4 tbsps fresh grated coconut
2 tbsps crushed peanuts
2-3 tbsps chopped cilantro

For the Tempering/ Tadka -
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 pinch hing/ asafoetida
3-4 curry leaves

Method -
1. Heat some oil in a pan. Add cumin seeds and urad dal and fry for sometime.
2. Add curry leaves, dried red chillies, garlic and ginger and saute for sometime.
3. To this add sliced onions and cook them for some time. Then add grated beetroot and cook for some more time. Add fresh grated coconut and crushed peanuts and cook for couple of mins.
4. Allow this cooked beetroot to cool completely. Grind it into a fine paste in your blender. Take it out in a bowl and add some chopped cilantro.
5. Heat some oil in another pan. Add mustard seeds into the hot oil. When they splutter, add urad dal, asafoetida/ hing and curry leaves.
6. Pour this tempering on the chutney.

This goes to Priya's 'Healing Foods - Beetroot' event, originally started by Siri.