🥬 Healthy Beetroot Chutney Recipe

Ingredients

• Beetroot – 1 medium (grated)
• Grated coconut – ½ cup
• Green chillies – 2
• Curd (thick yogurt) – ½ cup
• Mustard seeds – 1 tsp (½ tsp for grinding + ½ tsp for tempering)
• Curry leaves – a few
• Coconut oil – 1 tbsp
• Salt – to taste

Method

1. Cook the beetroot
   • In a pan, add the grated beetroot, a little water, and salt.
   • Cook on medium flame until soft.
2. Make the coconut paste
   • Grind together grated coconut, green chillies, and ½ tsp mustard seeds with a little water to form a smooth paste.
3. Mix the paste
   • Add the coconut paste to the cooked beetroot and cook for 2–3 minutes on low flame (do not overcook after adding coconut).
4. Add the curd
   • Turn off the flame and let it cool slightly.
   • Mix in the thick curd gently.
5. Temper the pachadi
   • Heat coconut oil, splutter ½ tsp mustard seeds, add curry leaves, and pour over the pachadi.
6. Serve
   • Enjoy as a side dish with rice, especially for Onam Sadya or any Kerala meal.