Beetroot thogayal in IP (Instant Pot Beetroot chutney)

This recipe doesn't make any difference in preparing with stove top and IP. Since the Instant Pot is handy (am used to it nowadays 😜😜) am preferring most IP cooking.

Cooking time: 5 mins

Serving: 4

Ingredients:

Beetroot - 3/4 cup (grated)
Onion - 1/2 (big size, chopped)
Tomato - 1 (small, chopped)
Red chilli - 5
Coconut - 1/2 cup (grated)
Cumin seeds - 1/2 tbsn
Coriander seeds - 1/2 tbsn
Uraddal - 1/2 tbsn
Channadal- 1/2 tbsn
Tamarind - 1 inch or Tamarind paste - 1 tspn
Curry leaves - few
Coriander leaves - few
Oil - 1 tbsn
Asafoetida - 1/4 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Switch on the IP. Press the saute mode. Add oil. Add channadal and uraddal. Let it gets golden color.

3. Add cumin seeds and coriander seeds. Add red chillies.

4. Add onion and saute till it becomes pink.

5. Add tomato and saute for few seconds.

6. Add beetroot and saute for few seconds.

7. Add 1/4 cup of water. Close it with a lid and cook for about 2 mins.

8. Open the lid. Add the coconut. Add curry leaves and coriander leaves. Mix well. Switch off.

9. Once it cools down grind the mixture with salt and tamarind.

10. Beetroot chutney/ thogayal is ready to serve.

Notes:

Since I had tamarind paste I added that. You can add a piece of it too.
This chutney goes well with plain rice, idly and dosas.
Season it with mustard seeds, uraddal and curry leaves f you like.