Beetroot chutney recipe | Andhra style beetroot pachadi recipe . This is one of the delicious recipe using beetroot, which I learnt from my friend sometime back.

Chutneys | pachadis are very popular in Andhra cuisine. Those are very spicy and it goes well with hot rice. I have a great liking for Andhra style pachadis and podis. Beetroot is one of my favorite vegetables. I have posted a few beetroot recipes in Jeyashris kitchen. The most popular among them, beetroot cutlet, beetroot vadai, beetroot salad , beetroot thepla , and beetroot kurma. Also, we have beetroot halwa recipe, the most popular dessert of India.

I have posted Andhra style Kovakkai pachadi | chutney in Jeyashri’s kitchen sometime back. This recipe is similar to that with little variations.

Check out

  • Beetroot thepla
  • One-pot beetroot pulao
  • Beetroot cutlet
  • Chettinad beetroot vadai
  • Beetroot kurma
  • Beetroot chaas

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  • Peel the skin of the beetroot and chop this into small cubes.
  • In a pan, add 2 tsp oil and throw in the cumin seeds, red chili, garlic, curry leaves, chana dal, and urad dal.
  • Saute this in a low flame till the dals turn golden brown.
  • Keep this aside.
Beetroot chutney 1 - 1
  • Add 2 tsp oil and add the beetroot to this.
  • Cook for 10 minutes. Do not add any water.
  • Keep in medium flame and saute this.
  • Once done cool completely.
Beetroot chutney recipe - 2
  • Grind this along with the dal mixture and salt, into a fine paste.
  • In a pan add 1 tsp oil and add mustard seeds.
  • When it splutters, add the ground beetroot chutney.
  • Saute in a low flame for a minute.
  • Transfer it to a serving bowl.
Beetroot chutney recipe - 3
  • Enjoy beetroot chutney with hot rice or with Idli, dosa and chapati.
Beetroot chutney - 4
  1. You can add ½ onion while sauteeing the dals.
  2. While grinding you can add 2 tbsp of coconut to the beetroot chutney.
BEETROOT CHUTNEY RECIPE - 5

Andhra style Beetroot chutney

Ingredients

  • 1 beetroot
  • 5 tsp oil
  • ½ tsp cumin seeds
  • 4 red chilis
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • Handful of curry leaves
  • 3 garlic cloves
  • ½ tsp mustard seeds

Instructions

  • Peel the skin of the beetroot and chop this into small cubes.
  •  In a pan, add 2 tsp oil and throw in the cumin seeds, red chili, garlic, curry leaves, chana dal, and urad dal.
  •  Saute this in a low flame till the dals turn golden brown.
  •  Keep this aside.
  •  Add 2 tsp oil and add the beetroot to this.
  •  Cook for 10 minutes. Do not add any water.
  •  Keep in medium flame and saute this.
  •  Once done cool completely.
  •  Grind this along with the dal mixture and salt, into a fine paste.
  •  In a pan add 1 tsp oil and add mustard seeds.
  •  When it splutters, add the ground beetroot chutney.
  •  Saute in a low flame for a minute.
  •  Transfer it to a serving bowl.
  •  Enjoy beetroot chutney with hot rice or with Idli, dosa, and chapati.

Notes