Instructions

1. First, heat 3 tsp oil in a large pan, roast urad dal, chana dal, and cumin seeds, and let it roast and turn golden brown.
2. Green chili peppers, 1-inch ginger, and curry leaves and saute for about a minute or until the curry leaves turn slightly crispy.
3. Cool completely, and transfer to the blender along with grated or pieces of coconut, cooked beetroots.
4. Add the tamarind paste, ¼ tsp salt, and ½ cup water to the blender as well.
5. Blend smooth, adding more water if required. Transfer to a bowl.
6. Now move on to the tempering by heating 2 tsp oil in a small pan.
7. Once hot, add mustard, dried red chilies, few curry leaves, and allow the mustard seeds to splutter.
8. Pour immediately over beetroot chutney and stir it in.
9. Serve with the beetroot coconut chutney with idli, dosa, or rice.