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 theplaOne-pot beetroot pulaoBeetroot cutletChettinad beetroot vadaiBeetroot kurmaBeetroot chaas
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.
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