Ingredients:-
Shredded Beetroot - 1 cup
Onion - 1
Tomato - 1
Red chillies - 2 or 3
Chopped Ginger - 1 tsp
Urad dal - 1/2 tsp
For the Tempering:-
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Hing/Asafoetida - 1 pinch
Curry leaves - 3 or 4
Preparation:-
Shredded Beetroot - 1 cup
Onion - 1
Tomato - 1
Red chillies - 2 or 3
Chopped Ginger - 1 tsp
Urad dal - 1/2 tsp
For the Tempering:-
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Hing/Asafoetida - 1 pinch
Curry leaves - 3 or 4
- Heat oil in a pan, add urad dal , red chillies, Onion, ginger and tomato and saute for few minutes.
- Then add grated beetroot and cook for some more time.
- Now Grind it into a fine paste.
- Transfer it to a serving bowl. set aside.
- Heat oil in another pan, add mustard seed and urad dal. When they splutter, add asafoetida and curry leaves.
- Now Turn off the flame and Pour this tempering on the chutney.
- Serve with Dosa, Idli, Appam or Rice.
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