Beetroot chutney
Ingredients:
beetroot    -3 small  Â
green chilies-3
shallots     -3
coconut    -2 tbsp
salt        -to taste
curry leaves -few
To Temper
oil                    – 2 tsp
mustard seeds           -1/2 tsp
urad dhal/split black gram-1 1/2 tsp
curry leaves             -few
Method:
- Peel and dice the beetroots.
- In a pressure cooker  cook beetroot ,green chilies, shallots ,salt and curry leaves with little water for a whistle.
- Once the whistle goes off open the lid and allow it to cool for a while.
- In a blender transfer the cooked beetroot  and add the coconut .Grind it into a smooth/little coarse chutney as per your wish.
- In another pan heat oil and allow mustard seeds to splutter.Temper with urad dhal and curry leaves as well.
- Pour the tempering  into the chutney as well.
- Serve with Idli/dosa
                
Serves 3-4