Time Required: 15 Minutes
Ingredients:
1 Cup Beetroot, Chopped
1 Cup Grated fresh Coconut
1tbsp Urad Dal/Black Gram Split
7 – 8 Red Chilies
1tsp Mustard Seeds
Juice of 1 Lemon
1tbsp Oil
Salt to taste
For the Seasoning:
½tbsp Oil
½tsp Mustard Seeds
Few Curry Leaves
Method:
Heat 1tbsp Oil and fry Urad Dal, Mustard Seeds, Red Chilies and Beetroot for 2 to 3 minutes. Grind this along with Coconut, Lemon juice and Salt to a paste. Heat ½tsp Oil and add Mustard Seeds when they splutter add Curry leaves and pour this seasoning over the Beetroot Chutney and serve with hot plain Rice, Phulka or Dosa