Beetroot chutney; this Andhra style pachadi is yet another way to include nutritious Beetroot in a daily life. It is a simple chutney made of sautéed beetroot, grated coconut and Indian spices. It’s hard to add beetroot in the daily routine diet and kids typically don’t like to eat raw beetroot in salad every day; so similar to beetroot porial, this Beetroot Pachadi is also the best way to get beetroot nutrition in our daily routine. So why wait anymore? Learn how to make it at home with this beetroot chutney recipe’s step by step photo instructions and discover how delicious it tastes when served as a side dip with dosa, steamed rice, idli, paratha etc,.
|1 large Beetroot, peeled and chopped (approx. 1 cup)|
|1/4 teaspoon Mustard Seeds|
|1/2 teaspoon Cumin Seeds|
|1 teaspoon Urad Dal (black split lentils)|
|1 teaspoon Chana Dal (Bengal gram)|
|2 cloves of Garlic, finely chopped or thinly sliced|
|5-7 Curry Leaves|
|1 Dry Red Chilli, broken into two pieces, seeds removed (or less)|
|2 tablespoon Desiccated Coconut, grated (fresh or dry), optional|
|1 teaspoon Lemon Juice|
|Salt to taste|
|1/2 teaspoon + 1 teaspoon Oil|
- Heat ½ teaspoon oil in a kadai or a pan over medium flame. Add mustard seeds; when they begin to crackle, add cumin seeds, chana dal and urad dal. Sauté for 2-minutes. Add finely chopped garlic, curry leaves and dry red chilli. Sauté until dal turns light brown. Transfer mixture to a plate and let it cool to room temperature.
- Add remaining 1-teaspoon oil in the same kadai. Add chopped beetroot and salt.
- Mix well and cook until beetroot turns little soft; it will take around 4-5 minutes.
- Add fresh or dry coconut and cook for a minute. Turn off the flame.
- Keep 1/4 teaspoon dal-spices mixture (prepared in step-1) aside for garnishing and transfer remaining mixture in the small jar of a mixer grinder or a food processor.
- Grind until smooth powder.
- Add cooked beetroot in the same jar. Pour lemon juice over it.
- Grind until smooth paste. If you like, you can add 2-3 teaspoons water while grinding to make beetroot chutney little thinner. Transfer it to a serving bowl and garnish with dal-spice mixture (kept aside in step-5). Beetroot chutney is now ready.