Beetroot Chutney / Dip

Beetroot or Beta vulgaris is a vegetable of which both leaves and roots are used for cooking. It is a good source of antioxidants and nutrients, including magnesium, sodium, potassium, folate and vitamin C. Beetroot helps reduce blood pressure.The juice is an excellent kidney and liver cleanser. Specific anti-carcinogens are bound to the red coloring matter which supposedly helps fight against cancer. Let us try to take beetroot in some form, at least once in a week.This is a simple recipe can be eaten with rice, any indian bread and also served with dosa.

You need, 

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.