Beetroot Chutney / Beetroot Pachadi (South Indian Style recipe)
Easy Beetroot Chutney, a South Indian style, healthy, iron rich condiment recipe made without using yogurt / curd. Recipe below has step wise pics and tips.
Equipment
- Small Frying pan (for stove-top)
- Blender/ Spice Grinder/ Mixie.
Ingredients
- 1 count Fresh Beetroot (medium size to get 1 cup pieces)
- 3 tablespoons Tamarind Puree (thick) (as per taste)
- ¼ cup Hot water
- 4 tablespoons Cooking Oil
- 1 tablespoon Jaggery / Gud (grated) (heaped)
- 1½ teaspoon Salt (as per taste)
- ¼ teaspoon Turmeric Powder
- 4 count Curry Leaves
- 1 tablespoon Fresh Coriander (chopped)
Ingredients for Tempering:
- Dry Red Chillies - 10 (long size)
- ¼ teaspoon Fenugreek Seeds / Menthulu
- ¾ teaspoon Coriander seeds / Dhaniyalu
- ½ teaspoon Mustard Seeds / Aavaalu
- 1 teaspoon Urad Dal / Split Black Gram
- ½ teaspoon Cumin Seeds / Jeera
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 4 pods Garlic (optional)
Instructions
PREP WORK:
- Wash the beetroot thoroughly, peel the skin, cut into small pieces. We need just 1 cup. If you are using dry tamarind:Take the dry tamarind into a small bowl, add the hot water, let it soak for 10 mins. Later squeeze out the puree and discard the pulp.If you are using readily available puree: In case you are using store bought readily available tamarind puree use it as it is, skip the above step.
COOKING:
- Put a small frying pan on stove top under low flame. Add 2 tablespoons of oil, let it heat. Now add all the 'Ingredients for tempering'. Sauté them for 3-5 mins, by stirring continuously, until the ingredients turn to light brown in colour.
- Keep aside, a ½ teaspoon of tempering. Take the remaining tempered ingredients separately into the spice blender / mixie. Let them cool.
- Put the pan back on stove under low flame, add 1 tablespoon of oil and all the beetroot pieces. Fry them until they turn soft. (takes 3-4 mins). Switch the flame off.
- Transfer these pieces into the same blender. Add the tamarind puree, jaggery / gudd, salt & turmeric powder. Grind everything coarsely, along with the tempered ingredients.
- Optional step->> Put the pan back on stove-top under low flame, add the remaining 1 tablespoon of oil, curry leaves, coriander leaves, and 1 teaspoon of tempering which we kept aside. Add whole of this onto the chutney, mix well.
- Transfer the chutney into a serving bowl. Done!
Notes
Please see the MAIN POST for step wise pics & recipe TIPS!