Beetroot Chutney

Ingredients
1 cup chopped Beetroot
3 tbsp chana dal
2 tbsp urad dal
2 nos red chili 
1 tbsp cumin Seeds
Asafoetida a pinch
 2 to 3 garlic cloves
2 tbsp desiccated coconut
Tamarind small piece
Turmeric a pinch
Curry leaves as needed
Salt as needed
1 tsp mustard seeds 
1 tbsp oil 
Method
In a pan, add oil, cumin seeds, urad dal, chana dal and red chili and saute it to get roasted. A nice aroma will come.
After that add asafoetida, garlic, chopped beetroot, turmeric, salt as needed and cook it in low flame for 5 minutes.
Finally, add tamarind,  coconut and off the flame.
Cool it, add to a mixer jar and make into a fine paste using little water.
For temper, add oil in small pan, mustard seeds and urad dal once the mustard seeds get pop, add curry leaves and be safe while adding curry leaves, finally mix this temper to chutney and happily enjoy with idly, dosa, chapathi or rice.

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