Beetroot Chutney – Beetroot Chutney With Coconut For Dosa, Idli
Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.
I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney.
This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.
Wash and peel the skin of beetroot. Grate and keep aside.
Heat 1 tbsp oil in kadai. Saute the dal, chilli, garlic, hing till dal turns golden.
Add chopped onion, grated beetroot, tamarind and salt.
Saute till beetroot turns pale red in color and raw smell goes off.
Add coconut. Mix well and grind everything to a smooth paste.
Temper mustard, urad dal and curry leaves. Add to chutney. Mix well and serve with idli,dosa!
Beetroot Chutney Recipe – Step by step pictures
Wash and peel the skin of a small beetroot. Grate it, measure 1/2 cup and keep aside.
Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.
Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell. It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !
Notes
Add more chillies if you want spicy chutney.
You should saute the beetroot till its raw smell goes off else chutney smells raw.
Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
If you have cooked beetroot in hand, you can use that as well.
Delicious looking chutney.. will try it sometime.
Thanks Shoba 🙂
I tried this chutney today, absolutely delicious! Can't stop eating it. Thanks for the recipe!