Beetroot has amazing nutritional value and hence have been used for long in medicinal purpose. The betacyanin present in beetroot gives it the rich Colour. Beetroot can be enjoyed in many different ways by just taking it raw as a juice to making them as an ingredient in various delicious recipes.

Beetroot – 1
Cumin seeds – 1/2 tsp
Fennel seeds – 1/4 tsp
Split Bengal gram – 1/2 tbsp
Garlic cloves – 4
Dry red Chilly – 2

Peel the beetroot and dice them roughly. In a Kadai heat oil on a medium flame and add the fennel seeds, cumin seeds, dry red Chilli and garlic cloves. Once the garlic is slightly fried, add the beetroot and sauté for a minute.

Add salt and pour required quantity of water (just enough to cover the beetroot) to cook the beetroot. Once the water drains switch off the flame and allow it to cool.

Blend it to a fine or coarse paste. Temper it with mustard seeds and curry leaves and enjoy this chutney with idly, dosa, chapati or rice.