Saturday, November 4, 2017

Beetroot Mint chutney / Beetroot Pudina roti pachadi



Beetroot
2 medium size
(Peel and chop into big chunks)
Groundnuts
2 tbsp
Green chillies
6 to 8
Cumin
1 tsp
Tamarind
little
(Sprinkle little water for speaking)
Garlic flakes
4
Peel the skin
Salt
To taste
Mint
2 bundles
(Discard the stalks)
Oil
3 tsp
Tadaka
Ghee or oil 2tsp
Urad dal 1tsp
Mustards ¼ tsp
Cumin ¼ tsp
Red chillies 2
Curry leaves

  • Pressure cook beetroot upto 2 steams in little water. Later separate the beetroot from water and reserve the water for grinding.
  • Heat 2tsp of oil fry groundnuts and remove to a plate. In same oil fry green chillies and cumin. Once fried remove to the same plate.
  • To the same pan add remaining oil and fry mint.
  • Cool all the ingredients.
  • Put all ingredients into mixer jar except beetroot. Grind to fine paste.
  • Add beetroot and grind for another 10 to 15 seconds. If required, sprinkle reserved water for smooth grinding.
  • Transfer into a bowl and end up with tadaka.

Serve with hot rice and a dash of ghee. 

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