Beetroot chutney

Beetroot chutney

by Hb ~ Thursday, September 3, 2009

I was love-struck when I saw here. I grew fonder when I saw again here. I thought let's make the move. I finally did. Well, I am talking about the beetroot chutney. After being vouched by two of my warm and friendly blog buddies, I made this dish.
I love curried yogurt. It is usually, plain yogurt/curd being added to sauteed vegetable(brinjal,snake gourd/just onion) and mildly spiced up.When I was a kid, I was tricked to eat vegetables which I usually didn't eat this way(I am no more fussy when it comes to food). When I saw beetroot chutney, I thought about this preparation which took me back to good old memories.
I however made some changes to the original recipe(Little too big I guess!). It turned really good anyway. It is very nutritious and delicious.

Ingredients:
Beetroot -1
Curd - 1/2 cup
coconut(grated) - 2 table spoons
Green chillies - 2-3(adjust)
Salt - 1/2 tb spoon adjust
Oil -1/2 tb spoon

Tadka/seasoning/Popu
Oil - 1/2 tb spoon
Mustard seeds - 1/2 tea spoon
Curry leaves - 1 sprig
Jeera/Cumin/Jeela karra - 1/2 tea spoon

Procedure:
1. Grate the beetroot and saute it on low flame for 3-4 minutes. It should retain the slightly crunchy texture.
2. Grind the coconut and green chillies together. Whisk the curd to form a smooth paste. Combine coconut-green chilly mixture with curd.
3. Add this to satuteed beet. Add salt and mix together.
4. Heat oil in a pan. Add mustard seeds, and once they start to splutter add jeera and torn curry leaves. Add this tadka to the beetroot mixture. Combine and serve.

We had as a wrap along with roti/chapati.