Beetroot Chutney | Hummus

Beetroot Chutney Hummus

Beetroot Chutney

Chutneys or condiments are those little things which add a big punch to any meal or snacks. They are the face savers, when sometimes the meal is bland. Here is one recipe of Beetroot, which has been accepted pretty well in my household and friends circle. In fact,  I have some non beetroot lovers at my place, who run for this chutney the most. So its a classic case of “simplicity delivers”. I have added the tag “Hummus” due to the presence of split chick peas (which is also available in some store with the name “Dariya dal”. It is a little bigger and softer than the usual Split chana dal or Bengal gram.

Beetroot Chutney | Hummu

Beetroot Chutney

Ingredients:

3 Beetroot

3 tbsp Roasted Chana Daal (Roasted, husked and split Bengal gram)

1 tsp Rai seeds (Brown mustard seeds in English I think)

a pinch of asafoetida

1/8 tsp Red Chilli powder or as per taste

1 tbsp Puliogare powder (A mix available in market, meant for making South Indian style Tamarind rice) or use 1-2 tsp tamarind pulp

3-4 garlic pods

Salt to taste

2 tbsp Oil

Serving: For 4 people

Method:

  1. Peel and chop the beetroot into thin pieces.
  2. Heat Oil in wok. Add asafoetida. Add Rai seeds. As they begin to splutter, turn heat to low. Add chana daal. Saute till the are slightly pink. Add red chilli powder.
  3. Add beetroot pieces and salt. Cover and cook for a few min till beetroot begins to get tender. Add 1/2 cup water. Cover and cook till chana daal becomes soft.
  4. Add Puliogare powder (Tamarind powder or pulp). Mix and cook for a few minutes so that beetroot soaks in the sourness. (I have used MTR brand’s Puliogare mix as I find it sourness subtle and as per my taste . You can use a store bought one or make your own tamarind pulp at home).
  5. Remove from heat and set aside to cool.
  6. Peel and chop garlic pods and put in a mixer. Add cooked beetroot. Add a bit of lemon juice if you want it tangier. Grind to a fine paste. Add water if necessary.
  7. Transfer the chutney to an air tight glass container and store in refrigerator. It stays good for 3 days, beyond which I cannot say, because we normally finish it up before that 😀 Serve with idli or any dish!
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Comments
3 Responses to “Beetroot Chutney | Hummus”
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