Wash, peel the skin and grate beetroot. Wash, peel the skin and chop ginger into small pieces.
Keep all the ingredients needed for the chutney ready. (ginger missing in the picture).
Heat oil in a pan, add urad dal, bengal gram dal, hing and red chillies.
When dal turns golden brown, add tamarind, ginger, saute for a few seconds and switch off the heat. Remove from pan and leave it to cool.
In the same pan, add grated beetroot, curry leaves and cook on medium heat, stirring from time to time until the rawness of the beetroot goes. Sprinkle water if required.
Add grated coconut, salt needed, saute for a few second and turn off the heat.
Grind the dal mixture first without adding water. Then add the beetroot + coconut and grind to a slightly coarse paste. If it is for idly-dosa, grind it adding water like you do for chutney. If it is for rice, add very less water and grind it like thogayal.
Heat 1-2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add curry leaves and pour the seasoning over the chutney.
Enjoy it with rice or with idli, dosa and paratha.
Check out more Beetroot Recipes