Beetroot Chutney

1 tbsp oil

1 tbsp urad dal

1 tbsp chana dal

1/2 tsp cumin seeds

3 dry red chilies

Heat oil in a pan, add roast urad dal, chana dal, cumin seeds and red chilies.

1" ginger

1 and 1/2 cup beetroot, chopped

1/2 tsp salt

Add ginger, beetroot, salt, saute for 2 minutes.

1/4 cup water

Add water, cover and cook for 10 minutes.

1 cup desiccated coconut

1/4 tsp salt

tiny bit tamarind

2 and 1/2 cups water

Add all the above, blend to smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Beetroot Chutney

1 Tsp Sesame Oil
2 Tbsp Black Split Uraddal
2 Tbsp Channadal
2 Red Chili
5 Black Peppercorns

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1 Garlic Clove
1/4 Cup Onion, Chopped (Optional)

Fry onion and garlic in the same pan, take it out and allow it to cool.

Tiny bit Tamarind
1 Sprig Curry Leaves

Fry tamarind and curry leaves in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

1 Cup Beetroot, Grated
3/4 Tsp Salt

Add oil to the same pan, add beetroot and salt to the pan, saute until the beetroot is cooked. Take it out and allow it to cool.

1 Cup Coconut
2 Cups Water

Grind all the above.

Serves: 4
Source: Mrs. Banumathi, Dr. Nivetha's Mom
Taste Note: Tastes GREAT
Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice
Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.