Ingredients
Beetroot - 2 Coconut- 1/2 cup Saunf - 1 tsp Jeera -1/2 tsp Red Chillies - 2 or 3 Turmeric Powder - a pinch Salt - a pinch To Temper: Oil - 3 tsp Mustard seeds Hing Curry Leaves
Cooking Instructions
*Grate Beetroot or chop them into very fine pieces *Grind together coconut,Jeera, Saunf, red chillies coarsely by adding very little water. *Heat oil in a pan and add mustard seeds and let that splutter, then add hing and curry leaves. *Put the grated beetroot into the pan and add turmeric powder and saute till the raw smell goes by sprinkling water in between. *Once the beetroot is cooked, add the grounded paste and fry for 5 mins. *Finally add salt and Beetroot curry can be served along with rice and sambar.
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