Pink color always puts a smile on my face and it could be in food too. So, I decided to make some beetroot chutney today which I served with soft idlis for breakfast.
I love rainy days as everything looks clean and you can smell the earth. You can see bougainvillea flowers blooming everywhere.
Aren’t they beautiful flowers? These flowers make you believe that there is so much of natural beauty around you. I can simply sit in balcony with a cup of tea in hand and enjoy the beauty around me.
Coming to today’s recipe.. If you love beets, then try this beetroot chutney with the goodness of beets, coconut and curry leaves. You can prepare this chutney in flat 15 minutes. You can easily serve this chutney with idli, dosa, paniyaram etc.
Beetroot Chutney Recipe
- Beetroot - 1 (peeled and grated)
- Freshly grated Coconut - 1/2 cup
- Pottukadalai/roasted split chickpeas - 2 tbsp
- Green chillies - 2
- Salt to taste
- Asafoetida/hing - a pinch
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Sesame Oil - 2 tsp
Add 1 tsp oil in a pan and add grated beetroot, curry leaves and saute for a minute.Remove from the flame and let it cool down completely.
Add sauteed beetroot- curry leaves, red chilies, pottukadalai, coconut in your blender and blitz it. Add only little water to grind t.
Transfer it into a bowl and add salt to taste and mix it well.
Add 1 tsp oil in a small frying pan and add mustard seeds and a pinch of asafoetida. When mustard seeds crackle, add this tempering in the chutney. Mix and serve.