Beetroot Chutney | No Onion No Tomato Chutney

Beetroot chutney, a delicious and easy to make chutney with beetroot and other indian spices. When I heard about this chutney for the first time, I was skeptical how it would taste because of beetroot's strong earthy flavor. 

But I still gave it a try and for the first couple of my tries, it was not that good and eventually made few changes every time when I made and finally found the recipe of our liking. I have been making this chutney for a while now  and it tastes awesome with idli,dosa, paniyaram and almost all south indian breakfast/tiffin items. 

Beetroot is the main ingredient in the chutney therefore the taste and flavor greatly depends on it, so choose the good one like firm and bright colored beetroots. Next saute the beetroot well in medium low flame until the raw smell is gone completely otherwise the chutney has strong earthy flavor. Finally this chutney need a little more spiciness to balance out the sweetness from the beetroot, so add a few more chilies than the regular chutney.

Honestly, It's one of the delicious chutneys that i have made in recent times, totally love it with idli and dosa.   Do i need to say about how pretty the chutney color is ? It's vibrant and makes you mouth water !! Now let's check out on how to make this vibrant looking and delicious chutney.

If you like vegetable based chutney then you may like this chow chow/chayote chutney too.

 

Beetroot Chutney

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 3 
Recipe Category: Chutney | Recipe Cuisine: Indian
Beetroot Chutney, No onion chutney,No tomato chutney,Side dish for idli and dosa Beetroot chutney, a delicious and easy to make chutney with beetroot and other indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot (small)- 1 
Coconut(grated) - 1/4 cup(tightly packed)
Chana dal - 1 & 1/2 tbsp
Red chili - 4
Garlic - 2 cloves
Tamarind - 1 small piece
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

First peel the beetroot and grate it finely. Heat a pan with a tsp of oil, add chana dal.

Next add red chili & garlic and roast till the dals are golden brown, remove from the heat and transfer into mixie/blender jar.

In the same pan, add the grated beetroot and saute till the raw smell of the beetroot leaves. Then switch off the flame and add the grated coconut and tamarind. 

Mix it well with the beetroot and let them cool a bit. First grind the dal mixture into coarse powder and then add beetroot mixture along with salt and water.

Grind them into smooth paste. Temper the ingredients listed under "To Temper " and add into the chutney. 

Tasty and colorful chutney is ready to serve. Serve it with idli or dosa. We had it with dosa. 

Related : How to make Restaurant style Tomato Chutney

Related : More Side dish for idli and dosa

Notes:

• Don't reduce the amount of dal, it gives nice flavor and taste to the chutney.
• Depends on the sweetness of the beetroot, you may need more or less of red chilies.
• Instead of grating the beetroot, you can chop them finely and saute. But grating the beetroot helps to cook them quickly.

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Beetroot Poriyal | Beetroot Thoran | Accompaniment for Rice

Beetroot Poriyal, a simple and easy to make accompaniment with beetroot. In our home, we usually make beetroot poriyal with the grated beetroot and call it as "Beetroot Puttu" and if you're interested , check out the beetroot puttu recipe here. 

But for a very long time, i wanted to make the restaurant style beetroot poriyal which is usually served as accompaniment for the typical South Indian meal menu. A few months back only i had tried it for the first time and we really liked it , so now it becomes the regular accompaniment for our lunch.

Haven't tried anything special for this poriyal, simply make it as how i normally make the other poriyal, but cutting the beetroot into small cubes really helps to blends the flavour very well. Now let's checkout how to make this beetroot poriyal.

Beetroot Poriyal | Beetroot Thoran

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beetroot Poriyal,Beetroot Thoran,Restaurant style Beetroot poriyal, Beetroot Poriyal, a simple and easy to make delicious accompaniment with beetroot.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot - 1 
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1/2 tsp
Pearl onion - 1  
Garlic - 1 pod
Green chilli - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leaves - few

Procedure

Cut the beetroot into small cubes, for that  first peel the beetroot, cut into the thin circles, stack the beetroot circles and cut them into thin stripes and then cut into small cubes.

Heat a pan with water(just enough to immerse the beetroot), add the beetroot when it comes to boil. Add enough salt and cover cook the beetroot till it's soft.

Add the ingredients listed under "To Grind" into mixie jar and grind into coarse mixture and add into the beetroot,mix it well. Let all the water evaporates.

Finally add the grated coconut, mix it well and switch off the flame. Temper the ingredients listed under to temper and add into the beetroot poriyal.

Tada, Tasty and healthy beetroot poriyal is ready. Serve as the accompaniment for your rice.

Related: How to make Beetroot Rice 

Notes:

• Cut the beetroot into small cubes, it helps to cook them quickly.
• Adjust the green chili as per your taste.
• Coconut oil gives enhanced flavor to the poriyal, but you can use the regular cooking oil too.
• As i don't have pearl onions in stock, i have used the equal amount of red onion.
  

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Beetroot Raita | Raita Recipe

Beetroot raita, a delicious and quick to make raita with the grated beetroot and curd.  Other than onion raita I haven't tried or tasted much raita recipe until i started to pack lunchboxes for ST. 

He doesn't like to take onion raita for his lunch box because of its pungent smell, so whenever i made biryani or pulao for his lunch box, i was scratching my head for some raita recipe. 

Then one day, i made this beetroot raita as side dish for vegetable birynai,the combo was instant hit at our home, the mildly sweet beetroot raita goes really well with the spicy biryani. 

Later ST told me that even his colleague liked it so much and few asked him whether he knew how i had prepared it. And also in my instagram account(where i share daily lunch box pictures of ST, if you're interested to know what i cook on day to day basics, follow here.), whenever i had shared the picture of his lunch box with beetroot raita, i got a few request for the recipe.

 Actually this beetroot raita is an easier version of beetroot pachadi recipe which i learnt from my friend a long time ago. Now let's checkout on how to make this delicious aso here goes the recipe.

Beetroot Raita

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beetroot Raita, Easy Raita Recipe, Pink Raita Beetroot raita, a delicious and quick to make raita with the grated beetroot and curd.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot(grated) - 1/2 cup
Curd - 1/2 cup
Green Chili - 1
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Salt - to taste

Procedure

First grate the beetroot and chop the green chili finely. Heat a pan with oil, add mustard, urad dal and curry leaves, let the mustard crackle.

Then add the grated beetroot, green chili and salt. Saute them till beetroot becomes soft and the raw smell leaves. Switch off the flame and let it cool.

Take the curd in a bowl and add salt, beat it well (remember we already added salt in the beetroot, so add just enough for curd also here), then add the cooked beetroot and mix it well.

Tada, Tasty and healthy Beetroot raita is ready. Serve it with your favorite biryani or pulao. We had it with Mushroom Biryani.

Related : How to make Beetroot Chutney 

Notes:

• Give it a 10- 15 mins standing time before serving the raita.
• The color of the raita intensify as time goes by.
  

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Beetroot Rice | Beetroot Pulao | Variety Rice

Beetroot rice, a quick to make delicious rice recipe with the grated beetroot. Next to beetroot raita, this is my favorite recipe made with beetroot. 

I have heard from many people saying that they don't like beetroot because of strong earthy flavor, if you're one among them, give a try on this, this rice recipe doesn't have that strong flavor, since the recipe has garam masala & ginger garlic paste, those flavors subside the strong beetroot earthy flavor. 

Mild sweetness from the beetroot along with those whole spices & garam masala make the rice  so delicious.This beetroot rice is an ideal recipe to pack for lunch box along with simple raita and chips. To be honest, i won't need any of those side dishes for this rice, as it is, it's so good, it's so flavorful and really very appealing.

Here in the recipe,i have used the basmati rice, but some times, i had tried it with jeeraga samba rice, that too tastes equally good. Personally i like the beetroot rice that have been made with basmati/ jeeraga samba rice than the regular rice. I guess, the rice flavor is also key in this recipe, but you can try with whatever rice variety you like, after all it's all personal preference right?? Now let's check out the recipe.

Beetroot Rice | Beetroot Pulao

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Beetroot Rice,Beetroot Pulao, Variety Rice Beetroot rice, a quick to make delicious rice recipe with the grated beetroot.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot - 1 cup (grated)
Cooked Basmati Rice - 2 cup
Onion - 1 (small)
Green chili - 2
Curry leaves - few
Ginger garlic paste - 1 tbsp
Garam Masala powder - 1 tsp
Salt - to taste
Oil - 2 tsp
Cashews - 4
Cinnamon- 1 inch stick
Cloves - 3
Cardamom - 1
Bay leaf - 1
Lemon - 1/2

Procedure

First cut the onions into thin slices, slit the green chilies and grate the beetroot. Heat a pan with oil, add the whole spices(cinnamon, cloves, cardamom & bay leaf), let it fry in the oil for 30 secs.

Then add the cashews, roast till it becomes golden brown, next add the onions, curry leaves & chili. Saute till the onions becomes translucent.

Add the ginger garlic paste, saute till the raw smell leaves, then add the grated beetroot, saute the beetroot till it cooks.

Keep the cooked rice ready. Once the beetroot is cooked, add the salt and garam masala. Give a good mix.

Add the rice, gently mix it with the beetroot masala and finally squeeze the lemon. Switch off the flame.

Tada, Tasty & healthy Beetroot rice is ready to serve. Serve it with onion raita & some chips.

Related: How to make Beetroot Pachadi 

Notes:

• You can use left over rice also for this beetroot rice.
• I have already added salt while cooking the rice, so while sauteing, just added salt for the beetroot alone.
• When you make variety rice, always add salt to rice while cooking itself, that will give balanced seasoning to the rice.
• For richer taste, instead of oil, use ghee.
• Ginger garlic paste and garam masala gives great flavor to this rice, so don't skip it.
• Depends on beetroot sweetness and your preference, you can adjust the green chilli and also if you want more spice, add 1/2 tsp of  red chilli powder also.
  

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ABC Juice | Apple Beet Carrot Juice | Juice Recipe

ABC Juice , a delicious juice made from the  equal amount of apple, beetroot & carrot. Many people in the online world call this juice as "Miracle Drink"  and also claim that it detoxes your body if you have them in an empty stomach every morning and some even call this juice  as "Vitamin Booster". 

Honestly I don't know whether all those claims are true or not, but all I can say is it's one of the delicious and healthy juices without any artificial sweetener. We both like this juice a lot so often I make this for breakfast. 

I had started to make this juice when we were in hosur. As I already mentioned in my many posts, I used to buy vegetables from the farmer's market at hosur and the beetroot was very cheap there and the seller would give at least 6 to 7 numbers of beetroot for 5 rupees. Yep, just for 5 bucks, I can get a minimum of  6 small beet roots. 

After a while , I got bored of my regular beetroot curry and poriyal, so i tried beetroot juice and i couldn't drink the juice because of the strong earthy smell of beetroot.

Later when i searched online i came to know about this juice & tried immediately and we both love this juice a lot and the good thing is it doesn't have  that earthy smell of beetroot. After that whenever I have extra beetroot, I make this juice and relish to the core. 

Nowadays, I purposely buy the beetroot to make this juice ! 

ABC Juice

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 2 
Recipe Category: Juice | Recipe Cuisine: General
ABC Juice, Apple Beet Carrot Juice, ABC Juice , a delicious juice made from the equal amount of apple, beetroot & carrot.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Apple - 1
Beetroot - 1
Carrot - 2 
Water - 1 cup
Lemon Juice -1 tsp

Procedure

Peel the carrot and beetroot.  Roughly chop all of them into small chunks.Put into blender along with water.

Grind them into smooth paste. Strain the juice in the strainer, discard the residue and finally squeeze the lemon into the juice and serve.

Tasty & healthy ABC Juice is ready.

Related: More Juices and Popsicles 

Notes:

• I didn't peel the apple, but if you prefer you can peel them too.
• As the juice is already sweet enough for us, so i didn't add any sweetener. If needed,add some honey.
• Use roughly equal amount of Apple,beetroot & carrot. 

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Beetroot Idiyappam | Heart Shape Idiyappam | Breakfast recipes

Beetroot idiyappam, a variation in the regular idiyappam by adding beetroot juice to the idiyappam dough. Beetroot juice give an appealing dark pink colour to the idiyappam. 

Always i have love-hate relationship with the beetroot, i'm so much in love with the colour of beetroot,but the same time, i couldn't stand the strong earthy taste of the beetroot.So i always  prefer the way to subside the earthy taste of beetroot by adding smaller quantity of it in pav bhaji,kurma or in baking goods,that way the beetroot taste is not predominant in the recipes, at the same time, you can achieve the beautiful colour on the food.

I got this idea when i saw the recipes of beetroot poori and later i tried poori,idiyappam and puttu with beetroot, out of all, idiyappam & puttu  are my personal favorite and i'm 100% sure you couldn't find any difference in taste other than the color change.

As this color is more suitable for the coming valentine's day, i have tried my best to create the heart shape to make it even more special and i'm happy the way it turned out.  Now let's check out on how to make beetroot idiyappam.

Beetroot Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Beetroot Idiyappam, Beetroot string hoppers, Beetroot rice noodles Beetroot idiyappam, a variation in the regular idiyappam by adding beetroot juice to the idiyappam dough.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice Flour - 1 cup
Beetroot(grated) - 1/3 cup
Water - 1 to 11/4 cup
Sesame oil - 1 tsp
Salt - to taste

Procedure

Put the grated beetroot in a mixie/blender jar and add 2 tbsp of water and grind into smooth paste.

Strain the juice and discard the extract and measure the juice,we need 1 cup of liquid,so for the remaining add water to the juice and make it as 1 cup .

Pour the juice into the sauce pan,add salt and sesame oil and bring into boil.

Once it comes to boil,switch off the flame. Take the flour in a bowl and add this beetroot juice and mix it with spatula/slotted spoon vigorously until it becomes a single mass.

Take the idiyappam maker and fill it with dough. Grease the steamer plate with sesame oil and keep it ready.

Squeeze the dough as concentric circles in the steamer plate and steam it for 8-10 mins.

That's it.Beautiful looking & healthy beetroot idiyappam is ready.

To make heart shape
Take the foil paper and squeeze the dough in heart shape on the foil paper. To steam it, i placed two small tumber in the steamer and place the steamer plate in inverted position.

Then place the foil on the steamer plate and cover it with lid as shown below and cook it for 8- 10 mins.

Heart shaped idiyappam is ready.Serve it with grated coconut and sugar/jaggery powder.

Notes:

• The color of the idiyappam depends on the color of beetroot juice and also how much beetroot you used.
• The heart shape  one is made with 1/4 cup of beetroot for 1 cup of flour and the round ones are made  with 1/3 cup of beetroot for 1 cup of flour, so you can see the slight color change in the idiyappam.
• I'm 100% sure that you don't get that earthy smell of beetroot in the idiyappam.
• Instead of using steamer plate, you can use the idli plate too.
• Depends on the flour, you many need 3/4 to 1 1/4 cup of liquid, as i have known that my rice flour needs 1 cup of liquid, i just used 1 cup to boil. But if your flour is new or you're not sure , to be on safer side, boil 11/4 cup of water.
  

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