Beetroot and Coriander Chutney
by padma prasad
Added to 3 cookbooks
This recipe has been viewed 7263 times
1) this is very nutritious and healthy food.
2) can be served with rice, dosa and chapathi.
- Grate the beetroot, and cut the green chillies into pieces.
- Add little oil to a non-stick pan and add the grated beetroot and chilli pieces. mix them well and put a lid on it for 10 mins.
- Remove the lid and fry them properly for another 20 mins.
- Add chopped coriander leaves and heat them for a few (5) minutes. add required salt.
- Cool the ingradients.
- Fry the coriander seeds and garlic flakes separately and add them to the above ingradients.
- Blend all the above ingradients with tamarind pulp in a blender. now chutney is ready.
- Pour oil in a pan, add red chillies, urad dal, mustard seeds, jeera, and curry leaves.
- Fry them till color of urad dal''s color becomes red-brown color.
- Add these fied ingradients to the above chutney. and it is ready for serve.
- Shelf time: can be refrigirated upto one week.
This recipe was contributed by padma prasad on 28 Jun 2003
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