Curd Chutneys are simple & easy to make. They take very less time & you don't have to be a expert to make one. Beetroot Yogurt Chutney is one of my favorites & love making it very often. Probably it's the goodness of the beetroot that motivates me to make it more often. The recipe I shared is one way of making it. You can add in fried onions & can flavor it up with mustard, sesame or your choice of dressing too. I make eggplant chutney regularly, but it is very similar to this chutney what I'm sharing here. The other one is the tomato sesame chutney, which is flavored with sesame paste along with yogurt & it is simply superb. Give this chutneys a try & I'm sure you will simply love them. These chutneys can be paired with rice, roti & many other south indian tiffins.
For this week theme on BM I'm presenting "Cooking for One". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Cook Time 10mins
2Cups grated beetroot
1&1/2Cups thick yogurt/Curd
1Tbs lemon juice
Salt to taste
1Tsp chana dal
2Tsp urad dal
1Tsp mustard seeds
3Red chili's broken in to half
2Green chili's chopped
Few curry leaves
- Heat pan with oil. To that add in chana dal, urad dal & fry them till they turn light brown in color. Next add in mustard, jeera, red chili's, green chili's & curry leaves. Fry them till mustard starts jumping & last add in hing. Switch off heat & transfer it to a plate.
- To the same pan add in grated beetroot & sprinkle with little salt. Close pan with lid & cook for 5mins on low heat. Switch off heat & transfer to a bowl.
- Once the beetroot is cold enough to handle add in curd & enough salt to it. Add in lemon juice & tempering to the curd. Mix them well.
- Let it sit for sometime before you serve, so that the flavors will mingle perfectly.
- If needed cook beetroot for more than 5mins.
- Lemon juice is optional.
- If the curd is too thick add little water to get the perfect consistency.
Here are the other 2chutneys I was mentioning above which are very similar to the recipe I'm sharing here.