Beetroot Chutney -version 2

I have already posted beetroot chutney long back. It has onion,  beets and coconut, goes well with idli dosa and rice too. This one is slightly different and goes well as a side dish for rice. Do give it a try! :) 

Ingredients

Beetroot -1 (small)

Cumin seeds-1/2teaspoon

Garlic-3 cloves

Coconut - 2tablespoons

Tamarind - a tiny piece

Salt

Oil 

To dry roast

Channa dal-1tablespoon

Coriander seeds-1/2teaspoon

Methi seeds-1/4teaspoon

Red chilly-4 (adjust to taste)

To temper 

Oil-1teaspoon

Few curry leaves

Urad dal-1/2teaspoon

Method

Dry roast the items on low heat until they turn golden in color, and let it cool.

Peel and chop the beetroot into small pieces. Peel the garlic as well.
Heat oil in a pan, add the cumin seeds and let them splutter. Then add the beetroot pieces and garlic cloves. Add tamarind, stir occasionally and cook for 5-6 minute on medium low heat. By then beetroot would have been cooked. Remove the pan and let it cool. Add the fresh coconut also.

 Combine everything, add enough salt, grind it to a thick paste.

Make the tempering and pour it over the chutney ( which I didn't do this time). Serve as side dish for variety rices, or can be mixed with hot white rice.
Recipe Source : Here