In a frying pan: Add in some Sesame Seeds Oil or Coconut Oil- Add into it- All the ingredients as mentioned above & sauté well
Once it starts releasing nice aroma- add into it the Beetroot, Coconut & salt & sugar, tamarind paste & Hing & sauté nicely until all well incorporated
Once the mixture is done- allow it to cool down completely before blending it into a smooth paste & transfer it to a bowl
Now, in another tempering pan- Take some Coconut Oil & the aforementioned tempering spices & allow it to splatter- put a lid, if required to avoid the mess all around due to the splattered spices
Pour it directly onto the serving bowl in which you want to serve it hot or chilled (as required)- its shelf life in the refrigerator is more than 3/4 days but ideally should be finished by/before that only due to the coconut gets spoilt very soon than anything else
Goes well along with Rice Dosa, Idli, Chapati, Fried Rice or similar as a deliciously delectable SIDE DISH...One of the main side dishes- in the Kerala ‘Sadya Onam’ Festivals
