I tasted this Beetroot chutney at Sridhara Paduka Mandira in Bengaluru. The saying that god prasada is divine and satisfying is so true. The humble lunch comprising to Rice huli, saru, and chutney was satiating.
Ingredients:
1 cup Boiled Beetroot
1 tsp Coriander seeds
1 tsp Jeera/Cumin seeds
4 to 5 Green Chilies
Half cup grated fresh Coconut
Salt to taste
Seasoning:
2 tsp Oil
1 tsp Uddinbele / Urad Dal / Black gram split
1 tsp Mustard Seeds
A ping of Hing
Few Curry leaves
Method:
Grind all the ingredients except for the seasoning ingredients to a paste.
Remove to a serving dish.
Heat Oil and add Urad Dal and Mustard seeds, and when the dal turns pink and the Mustard splutter, add Hing and Curry leaves and pour this over the chutney.
Mix well and serve with Rice or Dosa or Idli or Chapathi.
