Beet Root Coconut Chutney

Recipe By:
Courtney
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  • Yield 4 Servings
  • Level Medium

This condiment is great with dosas.
 

Ingredients

  • 1 large beet root
  • 2 sprigs curry leaves
  • 4 tablespoon grated coconut
  • 1 small ball of tamarind
  • 1 small piece of jaggery (optional)
  • Salt to taste
  • 2 tablespoon oil
  • 1 small piece of asafoetida
  • 1 teaspoon urad dal
  • 3-4 red chillies
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Directions

  1. 1. Peel and grate beet root.
  2. 2. Heat oil, fry asafoetida, dal and red chillies; when dal becomes golden brown, remove from kadai.
  3. 3. To the same oil, add curry leaves, grated coconut and beet root; stir fry for some time, remove from kadai.
  4. 4. Boil tamarind in a little water, take out thick pulp. Add this to the fried ingredients along with salt and jaggery (if you are using). Grind all together to a rough paste.
  5. 5. Serve with dosas or vadas.
  6. 6. Note: 1 finely minced onion may be added (in step 3) while frying (if desired).