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Thursday, 4 March 2010

Preparation time-5mins
Cooking time-10mins
Can be stored for a week under refrigeration.

Ingredients
Beetroot-250gms( finely chopped)
Dry Red chiles-10
Tamarind paste-1tsp
Salt to taste
Mustard seeds-1tsp
Urad dal/ Split black gram-1tsp
Oil-5tbsp

Method
Grind beetroot along with dry red chiles, tamarind paste and required salt in a mixer grinder to a smooth and fine paste. Heat enough oil in a kadai, when hot add mustard seeds, when crackles add the urad dal. Now add the ground beetroot chutney and give a good stir. Cover kadai with a lid and simmer for 5 mins or until the chutney thickens and oil separates on the sides.( Stir the chutney occasionally, to avoid sticking to the bottom of kadai). When the chutney thickens and oil separates on the sides, remove from heat. Serve beetroot chutney with hot idlys or dosas.

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