Beetroot Chutney

1. Step 1

   Wash, peel, and grate the beetroots, then set them aside.
2. Step 2

   Slice the fresh coconut and keep it aside.
3. Step 3

   Heat 1 tablespoon of oil in a pan over medium heat.
4. Step 4

   Add the channa dal, toor dal, and 2 teaspoons of urad dal. Sauté until the dals turn golden and release a nutty aroma, ensuring they do not burn.
5. Step 5

   Add the chopped ginger, dry red chilies, and curry leaves. Stir until the curry leaves become slightly crisp.
6. Step 6

   Add the grated beetroot, sliced coconut, and salt. Sauté until the beetroot softens and its raw aroma dissipates. Stir occasionally, adding a splash of water if the mixture starts to stick.
7. Step 7

   Once cooked, remove the pan from heat and allow the mixture to cool.
8. Step 8

   Transfer the cooled mixture to a blender and grind into a coarse or smooth paste, adding ⅓ to ½ cup water as needed.
9. Step 9

   Pour the chutney into a bowl, add the lemon juice, and mix well.

For tempering

1. Step 1

   Heat the remaining 1 tablespoon of oil in a small pan over medium heat.
2. Step 2

   Add the mustard seeds and let them crackle.
3. Step 3

   Add the remaining urad dal and sauté until golden.
4. Step 4

   Toss in a few curry leaves and sauté until they turn crisp.
5. Step 5

   Pour the tempering over the chutney and mix well.