Beetroot Pachadi (Beetroot Chutney)

Ingredients:
Beet root - 200 gm
Chana dal - 1-2 tbsp
Urad dal - 1 tbsp
Cumin seeds - 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Salt - as per taste
Oil - 1 tbsp

For seasoning:
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Urad dal - 1/2 tbsp
Curry leaves - 2 tbsp
Oil - 1 tbsp

Procedure:

1. Wash, clean and peel the outer layer of beetroot. Chop in to small cubes and set aside.
2. Now heat a kadai, add chana dal, urad dal, cumin seeds, coriander seeds, red chillies and fry them. Let them cool and blend to get fine fine powder.
3. In the same pan, heat oil, add chopped beetroot and saute them with closed lid under medium flame until they turn soft.
4. After sometime, switch off the flame and cool the contents.
5. Now add salt and blend all the ingredients with ground powder mixture to get a coarse paste.
6. Finally season the chutney with urad dal, mustard seeds, cumin seeds and curry leaves. Serve with hot steamed rice and a drop of ghee.