Hey There. So I am in a hurry. Things are moving very fast. And lots of things to do. Some old friends moved on to a new journey.  Some tasks remain the same. I got a shoulder sprain and am suffering from two days. So not typing too much and jumping directly onto today’s recipe.

I guess 99% of people do not like beetroot. Except maybe for salads. But it is considered as the healthiest veggie available. So I try to use it in such a way that it is easily consumed.

Hence this recipe. Do try and let me know if you liked it.


Chopped cooked Beetroot – 1 cup

Grated coconut – 1/2 cup

Ginger – 1 inch piece

Green chilly – 2

Tamarind paste – 1 tblspn

Mustard – 1 tsp

Curry leaves – 1 stem

Asafoetida powder – a pinch

Oil – 1 tblspn

Salt to taste


  1. In a blender add beetroot, coconut, ginger, green chilly, tamarind paste and blend to a smooth paste.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add asafoetida and mix well.
  4. Add curry leaves and mix well.
  5. Add the blended mix into the pan.
  6. Add salt and mix well.
  7. Keep stirring and heat it up to boiling point but do not boil.
  8. Remove from stove and serve with idli.

NOTE: The beetroot has it strong flavor. If you do not like the flavor then start by adding lesser amount of beetroot and more coconut. Once you take a liking to this chutney increase the amount.


Have a nice day. See you soon. 1




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