Beetroot Chutney for Rice, Idli, Dosa, Sandwich, Crackers and Wraps. Andhra Cuisine is famous for chutneys and this Pachadi is not only healthy but super delicious. I made it spicy in Andhra style but you can adjust spice level depending on your taste buds!
VIDEO
STEP BY STEP BEETROOT CHUTNEY
INGREDIENTS:
Beetroot - 2 cups grated
Channa dal - 1/4 cup
Urad dal - 1/4 cup
Red chilli - 5 - 6
Tamarind - small piece
Asafoetida - 1/4 tsp
Salt - to taste
TO TEMPER:
Oil - 1 tbsp
Curry leaves - few
HOW TO MAKE:
Heat a tbsp of oil in a kadai, add channa dal, urad dal and red chillies. Roast until golden brown.
Add grated beetroot, asafoetida, tamarind and needed salt. Mix well and cook until beetroot tendered. Cool down completely.
Transfer to mixer and make a fine paste by adding little water.
Heat oil in a pan splutter mustard seeds and add curry leaves. Temper the chutney.
Beetroot Chutney / Beetroot Pachadi is ready to serve!! Serve with Rice, Idli, Dosa, Roti, Sandwich and for crackers as your choice.
TIPS:
Green chillies can be added instead red chilli.
Garlic and ginger can be added for more flavor.
I made it spicy and adjust the spice level according to your taste.
Lovely and healthy Recipe!
ReplyDeleteThank you Archana!
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