Coconut beetroot chatney….Yes, this is the coconut chatney which is served with idli and dosa but this time beetroot is also added to it, which is giving nice pink colour to the chatney. And ofcourse the goodness of it. The best part of South Indian cuisine I like is that here variety of condiments to be served alongwith main dish. And this is one of it plus goodness of beetroot.
The benefits of beetroot is known to everyone. And we moms try to include it in everydays food in best possible way. This is very easy to prepare and plus point is that it is giving lovely colour to the chatney. Do try it.
1 cup coconut
To taste salt
1 tbsp roasted chana
1 tsp oil
2 dry red chillies
1/4 tsp mustard seeds
1/4 tsp cumin seeds
7-8 curry leaves
2 green chillies
🥬Transfer all the ingredients to the mixer jar, add little amount of water and grind it to a paste.
🥬Now we will prepare tadka or tempering. Take oil in to a tadka pan. Add mustard seeds and cumin seeds.
🥬 Once it starts crackling, add curry leaves and dry chillies.
🥬Pour it over chatney.
Serve with idli / dosa / uttapa.