Monday, 22 March 2010

Beetroot chutney



Ingredients:

Beetroot-1 medium sized ,grated
Dry red chillies-2-3
Coriander seeds/dhaniya-1tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Tamarind-chickpea size
Salt to taste

For tempering:

Oil-1tsp
Mustard-1/2tsp
Channadal-1/2tsp
Uraddal-1/2tsp
Hing-pinch
Curryleaves-few

Method:

1.Fry dry red chillies,coriander seeds and cumin seeds take out,in the
same pan add pinch of turmeric and grated beetroot until all the raw smell of
the beetroot is gone.
2.Now grind,fried beetroot,fried seeds and chillies along with tamarind and salt
using little water into fine thick paste.
3.Heat a oil in a pan,add mustard,dals,hing and curry leaves,when they begin to
splutter add to chutney.
4.Serve with chappati or akki rotti.




 

This chutney went CWS Coriander Seeds Event! hosted by Radhika,started by Priya
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