Beet Root chutney - Beet Root chutney - How to make Beetroot Pachadi

      Beetroot chutney is a multipurpose chutney  goes well with idli,dosa,chapathi and rice. Beetroot  is very low in calories  and contain zero cholesterol. Beetroot Containing the powerful antioxidant betacyanin, which gives beetroot its deep red hue, this vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Now we learn to make Beetroot chutney.

Beetroot Pachadi

Ingredients

BeetRoot  - 1

onions - 1.

Red chillies - 5

Tomato - 1 (chopped)

salt - to taste.

coconut -2 tbsp
cilantro - 2 tbsp.
ginger - 1 inch.
garlic - 2

oil - to fry.
cumin seeds - 1/2 tsp.

To temper

Mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.

Preparation

• Peel the skin of beetroot and Grate BeetRoot and keep it aside.
• chop ginger ,garlic, onions, tomatoes finely.
• Dry roast the  coconut for few seconds till it lightly turns golden brown and keep it aside.

Method

• Heat oil, add cumin seeds when it sizzles add ginger, garlic Saute well till garlic turns golden brown.
•  Then throw onions saute well till it turns pink, add tomato , red chillies,coriander leaves saute well till tomatoes turns mushy.
•  Then add grated beetroot , cook for 15 minutes in a medium flame, till beetroot is well cooked. stir now and then. 
• beetroot oozes water, and finally it becomes dry after 15 minutes.
• This is the right time to switch off the flame.
• Add roasted coconut and needed salt, mix well.
•  Grind everything into a smooth paste with needed water.
• Serve it. It goes well with Dosa's, idli's chapathi's  and rice.