Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.
Beetroot 1
Fresh coconut scrapped 1/2 cup
Ginger 1 inch
Garlic 2 cloves
Green chilli - 1
Mustard seeds
Jeera
Curry leaves
Curd
Method
1. Grate beetroot and cook it with very little water just tender but should have a bite
2. Grind - coconut, cumin seeds, pinch of mustard seeds, green chilli, ginger , garlic in a smooth paste
3. Add this paste to cooked beetroot and cook for couple of min till raw smell goes away
4. Once it’s cooked, switch off the flame and add curd
5. Make tadka of coconut oil, mustard seeds , curry leaves and red chilli if you want to add it on top of beetroot and curdmix.
Add a little sugar to offset the tart.
This is delicious with rice but can be even eaten with parathas.
With same process you can make pineapple pachadi.
Courtesy: Mayuri (as sent to Sowmya Mani, Bangalore)
Beetroot 1
Fresh coconut scrapped 1/2 cup
Ginger 1 inch
Garlic 2 cloves
Green chilli - 1
Mustard seeds
Jeera
Curry leaves
Curd
Method
1. Grate beetroot and cook it with very little water just tender but should have a bite
2. Grind - coconut, cumin seeds, pinch of mustard seeds, green chilli, ginger , garlic in a smooth paste
3. Add this paste to cooked beetroot and cook for couple of min till raw smell goes away
4. Once it’s cooked, switch off the flame and add curd
5. Make tadka of coconut oil, mustard seeds , curry leaves and red chilli if you want to add it on top of beetroot and curdmix.
Add a little sugar to offset the tart.
This is delicious with rice but can be even eaten with parathas.
With same process you can make pineapple pachadi.
Courtesy: Mayuri (as sent to Sowmya Mani, Bangalore)
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