Beetroot Chutney

1. Wash, peel, and grate the beetroots, then set them aside.

2. Slice the fresh coconut and keep it aside.

3. Heat 1 tablespoon of oil in a pan over medium heat.

4. Add the channa dal, toor dal, and 2 teaspoons of urad dal. Sauté until the dals turn golden and release a nutty aroma, ensuring they do not burn.

5. Add the chopped ginger, dry red chilies, and curry leaves. Stir until the curry leaves become slightly crisp.

   

   

6. Add the grated beetroot, sliced coconut, and salt. Sauté until the beetroot softens and its raw aroma dissipates. Stir occasionally, adding a splash of water if the mixture starts to stick.

   

7. Once cooked, remove the pan from heat and allow the mixture to cool.

8. Transfer the cooled mixture to a blender and grind into a coarse or smooth paste, adding ⅓ to ½ cup water as needed.

9. Pour the chutney into a bowl, add the lemon juice, and mix well.

For tempering

1. Heat the remaining 1 tablespoon of oil in a small pan over medium heat.

2. Add the mustard seeds and let them crackle.

3. Add the remaining urad dal and sauté until golden.

4. Toss in a few curry leaves and sauté until they turn crisp.

5. Pour the tempering over the chutney and mix well.