Making small changes in your regular recipes can bring a variety to your routine cooking. This is a beetroot recipe with a slight twist adapted from Mallika Badrinath's book " Classic Lunch Recipes".
2 cups chopped beetroot
1/4 cup chopped onions
2 tbsp grated coconut
1 tsp sambar powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1 tsp cooking oil
A few curry leaves
Salt to taste
Method:
Heat oil and add mustard seeds. When the mustard seeds start spluttering, add onion and saute till it turns translucent.
Add beetroot and 1/4 cup water and keep it covered for 10 minutes or till beetroot is cooked. Keep stirring in between.
Make a coarse paste of coconut and sambar powder. Add this to the beetroot with salt.
Serve hot with rice.
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