This post is specially for my friend Ami, who otherwise does not eat Beetroot in salad or curry but has an appetite for the chutney :-) and I simply love to see her do "ummmm yummy" every time she has some :-)
So what do you do with beetroot pacchadi? Well it goes well with dosa, masala dosa, steamed rice, simple paratha fried in ghee.. in short, use your imagination.
How easy it is to make beetroot pacchadi? Like any other chutney, it is simple to make. Make lots of it and store it in air tight container. Is it possible to make on a weekday? Yes you can.. it hardly takes 30 mins to put it all together and ingredients are regularly available in most kitchens.
3 Beetroots, skin peeled
1 heaped tsp tamarind pulp
[For preparing tamarind pulp, remove seeds and dip tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
2 green chillies
1 inch long ginger piece
5 garlic pods
1 tsp jeera
1 tsp oil
Sea salt as per taste
1 tsp oil
1 tsp chana dal
1 tsp udath dal
1 tsp mustard seeds
10 curry leaves
1 dried red chilly
Roughly chop beetroot. Saute jeera in oil and add beetroot and cook for 5 minutes with lid covered and flame simmered.
Let it cool down and grind it along with ginger, garlic, green chillies, sea salt.
Prepare for tempering
Heat oil and roast chana dal and udat dal for few seconds. Add mustard seeds and when they start spluttering, add curry leaves and red chilly and turn off the flame. Pour the tempering on chutney and mix well.
As you can see I use a lot of dal in tempering as it makes the chutney crunchy.
Tangy beetroot chutney can be served along with plain rice, parathas, idli, dosa, can be used as bread spread or eat it just like that!