Do you like to surprise your kids with some attractive dishes, try this beetroot chutney. It is more colorful and tasty too. I heard kids used to avoid taking vegetables as poriyal, preparing chutney with vegetables in attractive way makes them to eat without hesitation. We can use this chutney as spread for bread , chappathi and even for dosa.
Ingredients :
Beetroot - 2 medium size
Red chilli - 4
Channa dhal - 1 tsp
Coconut - 1 tbsp
Curry leaves - 1 tbsp
Garlic - 5 cloves
Tamarind paste- 1/2 tsp
Recipe :
One way :
1. Chop beetroot into small small pieces.
2.Broke red chili into small small pieces.
3.In a kadai, add 1 tbsp oil and add channa dhal, red chili , curry leaves. Fry it for awhile. Now add beetroot and sprinkle some water on top. Add salt and close the lid. Cook for 5 minutes, till beetroot is cooked well. Now add coconut and fry till coconut is fried well. Switch off the stove and let it cool down for 5 minutes. After 5 minutes, grind it in small jar in mixie along with tamarind paste without adding water. No need of tampering.
Other way:
1. Cover the beetroot with thin wrap sheet.Keep it directly in microwave and cook it for 4+4 minutes.Once it look cooked ,take it out and pierce it with a fork. If the fork goes all the way inside,it is perfectly cooked. Allow it to cool for some more minutes. Remove the skin and chop it into small pieces.
2. In kadai, add oil, followed by channa dhal,red chili,curry leaves,coconut , bettroot and salt. Fry it for awhile and allow it to cool. After some times, grind it in small mixie jar along with tamarind paste without adding any water. If needed, can sprinkle some water.
This chutney goes well with dosai,chappathi and bread.
Ingredients :
Beetroot - 2 medium size
Red chilli - 4
Channa dhal - 1 tsp
Coconut - 1 tbsp
Curry leaves - 1 tbsp
Garlic - 5 cloves
Tamarind paste- 1/2 tsp
Recipe :
One way :
1. Chop beetroot into small small pieces.
2.Broke red chili into small small pieces.
3.In a kadai, add 1 tbsp oil and add channa dhal, red chili , curry leaves. Fry it for awhile. Now add beetroot and sprinkle some water on top. Add salt and close the lid. Cook for 5 minutes, till beetroot is cooked well. Now add coconut and fry till coconut is fried well. Switch off the stove and let it cool down for 5 minutes. After 5 minutes, grind it in small jar in mixie along with tamarind paste without adding water. No need of tampering.
Other way:
1. Cover the beetroot with thin wrap sheet.Keep it directly in microwave and cook it for 4+4 minutes.Once it look cooked ,take it out and pierce it with a fork. If the fork goes all the way inside,it is perfectly cooked. Allow it to cool for some more minutes. Remove the skin and chop it into small pieces.
2. In kadai, add oil, followed by channa dhal,red chili,curry leaves,coconut , bettroot and salt. Fry it for awhile and allow it to cool. After some times, grind it in small mixie jar along with tamarind paste without adding any water. If needed, can sprinkle some water.
This chutney goes well with dosai,chappathi and bread.
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