Beetroot Coconut Chutney

In a blender, add 4 tsp boiled chopped beetroot, 1/2 tbsp grated dry coconut, 1 tsp roasted chana, 1/4 tsp peanuts, 1/4 tsp chopped green chillies, 1/8 tsp salt and little water.

Give it a Nestle Twist by adding flax seeds

Blend until smooth.

Transfer to a small bowl and set aside.

For tadka, heat 1/8 tsp oil in a pan, add 1/8 tsp rai, 1/8 tsp hing, 2 kadi patta leaves and 1 red chilli.

Mix well and pour it on the chutney.

Serve with idli or dosa.