BEETROOT CHUTNEY

2 medium sized beetroot shredded
2 tbsp urad dhal
3 tbsp grated coconut
1-2 dry red chillies
2 tbsp of oil
1 tbsp tamarind paste
A pinch of asafoetida
salt
Mustard seeds and curry leaves (optional)


- Heat oil in a pan, add urad dhal and red chillies.Let urad dhal turn to light brown.
- Now add the shredded beetroot and tamarind. Let it cook for 4- 5 minutes or until the raw smell leaves. Since this is shredded, it cooks much faster. If it is diced, then it takes a bit longer time to cook.
- Also add the asafoetida, salt and grated coconut and blend all the ingredients in a mixer to a rough consistency by adding or sprinkling water little by little.
- Splutter mustard seeds and curry leaves in 1 tsp of oil and mix it to the chutney.
- Dip is ready to be served.