Back again with another week of blog hopping and this time i was assigned to Sumees Culinary Bites, it is fun to visit a blog for a first time and browse through some of the recipes featured. I felt in in love with the color of this chutney so this was prepared and paired with Roti along with subzi. I think it will be a great dip as well or can also be served along with Dosas.
Beetroot 2 peeled and chopped
Onion 1 small chopped
Tomato 1 medium chopped
Coconut 3 tbsp
Salt to taste
Oil 1 tsp
Mustard Seeds 1 tsp
Urad dal 1 tsp
Garlic 2 cloves
Curry leaves 5 nos
Pressure cook Beetroots , onion , tomato and g.chilli for 2 whistles.
When cooled grind them to a thick paste by adding coconut and salt.
Transfer to a serving dish.
Heat 1 tsp oil in a small pan and add the tempering ingredients one by one.
Pour the tempering over the chutney and serve.
This is my entry for the Blog Hopping Wednesday and do check out the recipes of other hoppers as well.