Beetroot Pachadi / Beetroot Chutney

Beetroot is a superfood and has health benefits including preventing osteoporosis, treating anemia and constipation. Low in fat and has loads of Vitamins and Minerals. 

Here's our family recipe of the beetroot pachadi / chutney which i learnt it from my Mother-in-law and its being eaten happily by my 5 years old son with zero tantrums.

Ingredients: 

• Beetroots Medium sized 2 nos (Peeled & Cubed)
• Dried Red Chilli 4 nos
• Garlic Cloves 3 nos
• Tamarind Big Gooseberry Size (soaked)
• Coriander Seeds 1 tbsp
• Cumin Seeds 1tsp
• Urad Dal 1tsp
• Channa Dal 1tsp 
• Salt as per taste
• Oil 1 tbsp

For Tempering:

• Mustard Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Channa Dal 1/4 tsp
• Curry Leaves few
• Dried Red Chilli 1 no
• Asafoetida a pinch
• Oil 1.5 tsp

Method:

1. Switch on the stove and put a pan. Add 1 tbsp of oil and fry the Coriander seeds, Cumin seeds, Urad Dal, Channa Dal, Dried Red Chillies, Tamarind. Transfer this mixture to a mixie jar when the aroma comes out of the fried dals etc, and grind it.
2. Now add the cubed beetroot pieces to the pan and fry them till the raw smell goes. Add these pieces along with garlic cloves and salt to the mixie jar and grind it too. If required add little water and transfer it to a bowl.
3. Fry the ingredients listed in the Tempering section. Add this to the chutney, mix it well and its ready.

This goes well with rice, chapathi and Phulkas.
Serves 2 to 3 persons