Ok, as you know I stumbled upon a creative and delicious way to eat South Indian chutney in the form of beetroots. Beets are a very important part of cleansing according to Ayurveda , and so here it is in the simplest of forms . 


3 small beetroot , peeled  

2 tsp sunflower oil  

1 tsp whole cumin

3/4 tsp urad dhal (also know as split black gram)  

2 tsp. Channa dhal (also known as split chickpeas)  

1 strand curry leaves  

1 tbsp. Lemon juice  

salt to taste  

1/2 cup shredded coconut  

for the Tarka; 

2 tsp sunflower oil  

1/2 tsp. Mustard seeds  

1/2 tsp. Urad dhal

1 strand curry leaves  


what to do;  

cut the beets into small dice and heat oil in a pan . Add cumin seeds, urad dhal and channa dhal and fry until golden. Add curry leaves , lemon juice and fry for 30 seconds. Add beers, salt and a splash of water and cook until beers are tender . Add coconut and take off heat. Place into a grinder and grind the mixture into a paste. Set into a bowl. 

In a separate pan make the tarka. Add the oil and mustard seeds, dhal and curry leaves. When seeds start popping add the mixture to the beer chutney and serve with your favourite dosa. 


Yummy beetroot chutney

Yummy beetroot chutney


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