Halwai June 24, 2018


• 1 – medium size Beetroot (cut into small pieces)
• For masala:
• 1 tsp – Urad Dal
• 1 – Red Chilli
• Small piece of Asafoetida
• Grated Coconuts – 1 small cup


  1. Take a kadai, put one tsp full of oil.
  2. Put the urad dal and the red chilli and fry till the urad dal turns reddish on a slow fire.
  3. Put asafoetida and the coconut and fry for half a minute. Keep aside.
  4. Cook the cut beetroot in little quantity of water.
  5. Put quarter spoon of tamarind juice and salt to taste.
  6. After the beetroot cools down, add the masala to it and grind together with the same water to soft paste. Use water if needed.
  7. After grinding the chutney, keep the kadai on the fire and put two spoons of oil, quarter spoon of mustard, one red chilli cut into small pieces.
  8. When the mustard sprouts, pour the chutney into it and allow it to boil for sometime.
  9. Do this till the water evaporates.
  10. Remove it from fire and use it along with rotis rice etc

Recipe courtesy of Satyanand