Method:

Keep all the above ingredients handy to start.

Heat a pan by adding 1 tsp of oil in it, when it is hot, add chana dal, urad dal, curry leaves and dry chilies, fry it until it turns to golden brown in colour,

When it is done remove from the flame, allow it to cool at room temperature.

Once it is ready, transfer all the ingredients to a mixer jar along with coconut, tamarind and garlic, blend it without adding water, until all the ingredients get powdered and set aside

In the same pan add 1 tsp of oil, add beetroot fry it in a medium flame until soft/until the raw smell evaporates from it, for 5 to 6 min. remove from the flame allow it to cool,

Once it is ready add it to the coconut mixture, add salt to taste, blend it to chutney by adding enough water to blend.

Once it is done, transfer the prepared chutney to a bowl,

Temper it with mustard, cumin, curry leaves, dry chili and asafoetida. Mix it with the prepared chutney.

Nutritious Beetroot chutney is ready to serve with any breakfast dishes.

Note –

Adding coconut is optional, you can skip adding coconut in preparation, just fry all the ingredients in oil separately allow it to cool at room temperature and blend fried ingredients without adding water (until all the ingredients gets powdered) then add veggie to blend. Which also make a healthy and tasty chutney to serve as a side dish for rice or with any breakfast dish. You can also add/ mix the chutney with yogurt.