Beetroot, Chutneys and Sauces

Beetroot Coconut Chutney

Ingredients:
Beetroot – 1 large
Curry Leaves – 2 sprigs
Coconut – 4 tblsp, grated
Tamarind – 1 small ball
Jaggery – 1 small piece (optional)
Salt to taste
Oil – 2 tblsp
Asafoetida – 1 small piece
Urad Dal – 1 tsp
Red Chillies – 3 to 4

Method:
1. Peel and grate beet root.
2. Heat oil, fry asafoetida, dal and red chillies.
3. When dal becomes golden brown, remove from kadai.
4. To the same oil, add curry leaves, grated coconut and beetroot, stir fry for some time and remove from kadai.
5. Boil tamarind in a little water, take out thick pulp.
6. Add this to the fried ingredients along with salt and jaggery, if using.
7. Grind all together to a rough paste.
8. Serve with dosa.