Broccoli Chutney and Beetroot Chuney

Climate was cold and I want to make Chutney/Roti pachadi for meal as a side. I found a beetroot in my  fridge and started making beetroot chutney. While I am taking curry leaves from my fridge, I found some broccoli. I got an idea and want to try broccoli chutney. I prepared broccoli chutney similar to beetroot chutney. I didn't tell my hubby that the chutney was made with broccoli. I ask him to guess what it is, he thought it was ridge gourd chutney by looking at it and he told it taste little different but was very tasty. Coming to beetroot chutney, it will be little bit sweet, spicy. These two chutney's are perfect for hot white rice with a dollop of ghee.

                                                                   Broccoli Chutney

Serves: 2

Ingredients:

• Broccoli - 1 cup
• Chana Dal - 1 tsp
• Urad dal - 1 tsp
• Mustard seeds - 1/4 tsp
• Jeera - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Garlic cloves - 2
• Green chillies - 4
• Curry leaves - 10
• Tamarind pulp - 1 tsp
• Oil - 1 Tbsp
• Turmeric - 1/4 tsp
• Salt to taste

Preparation:

• Chop broccoli. We can also use steams.
• Heat oil in a pan and fry chana dal, urad dal, mustard seeds, jeera, coriander seeds and garlic till they turn golden.
• Now add chillies, curry leaves and broccoli, add little salt , turmeric and cook with lid on till the broccoli stems are tender.
• Let it cool and grind by adding tamarind pulp and little water.
• Serve with hot rice.

                                                          Beetroot Chutney

Serves: 2

Ingredients:

• Beetroot - 1 cup
• Chana Dal - 1 tsp
• Urad dal - 1 tsp
• Mustard seeds - 1/4 tsp
• Jeera - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Garlic cloves - 2
• Green chillies -3
• Red chillies - 2
• Curry leaves - 10
• Tamarind pulp - 1 tsp
• Oil - 1 Tbsp
• Turmeric - 1/4 tsp
• Salt to taste

Preparation:

• Chop beetroot into small pieces.
• Heat oil in a pan and fry chana dal, urad dal, mustard seeds, jeera, coriander seeds, red chillies and garlic till they turn golden.
• Now add chillies, curry leaves and beetroot, add little salt , turmeric and cook with lid on till the beetroot turn little soft for 10 minutes.
• Let it cool and grind by adding tamarind pulp and little water.
• Serve with hot rice.