#BlendJet2 #BlendJetRecipe #BlendJet
Mama says beets are good for health! Try this fun Beetroot Coconut Chutney that’s easy to whip up in your #BlendJet! It goes great with dosas, idli, or even sandwiches.

Total Time: 15 minutes
Servings: 8

INGREDIENTS
3 tsp oil
1 tsp urad dal
1 tbsp chana dal
½ tsp cumin seeds
2 fresh green chili peppers
1- inch ginger
5-6 curry leaves
2 cooked beets
¾ tsp salt
¾ cup water
1 cup freshly grated coconut or 1.5 cups of fresh coconut pieces
1 tsp tamarind paste optional
For tempering:
2 tsp oil
1 tsp mustard
2-3 dried red chili
Few curry leaves

DIRECTIONS
1. First, heat 3 tsp oil in a large pan, roast urad dal, chana dal, and cumin seeds, and let it roast and turn golden brown.
2. Green chili peppers, 1-inch ginger, and curry leaves and saute for about a minute or until the curry leaves turn slightly crispy.
3. Cool completely, and transfer to the blender along with grated or pieces of coconut, cooked beetroots.
4. Add the tamarind paste, ¼ tsp salt, and ½ cup water to the blender as well.
5. Blend smooth, adding more water if required. Transfer to a bowl.
6. Now move on to the tempering by heating 2 tsp oil in a small pan.
7. Once hot, add mustard, dried red chilies, few curry leaves, and allow the mustard seeds to splutter.
8. Pour immediately over beetroot chutney and stir it in.
9. Serve with the beetroot coconut chutney with idli, dosa, or rice.


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