Beetroot Chutney (Pachadi)

Chutney (Pachadi) - Heat 2 tbsp of Oil in a pan and saute 2 tbsp each of Urad Dal and Coriander Seeds till golden brown. Remove from heat and add 6 Red Chillies to the pan. Saute for a while and drain them off into a small bowl. Add a washed, peeled and cut big Beetroot along with 1 tsp of Salt to the pan and let it cook for 10 minutes till the pieces wilt. Remove pan from heat and allow cooling.Grind the urad dal, coriander seeds and red chili into coarse powder and then add the beetroot pieces along with the 3 cloves of Garlic to grind. Add 1 tbsp of Tamarind Paste , Salt as needed and grind to paste using little water. 

Tempering - Heat 1 tsp of Oil and saute ½ tsp of Mustard seeds, Cumin seeds, few Curry Leaves, few Coriander Leaves and Urad Dal till mustard splutters and then add to the Chutney (Pachadi).