We always get this feeling that there is not much we can do with beetroot. Here is a very unique beetroot recipe from Udipi that uses mustard, coconut and yogurt and can be prepared pretty easily.
Recipe Source : Mother
Recipe Source : Mother
Serves : 5
Prep time : 15 minutes
Cooking time : 5 minutes
Ingredients :
250 grams beetroot (cubed and boiled)
2 red chillies
¼ cup coconut
1 teaspoon mustard seeds
2 cups peanut curd/soy yogurt
Water (as required)
1 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
10-12 curry leaves
Method :
1. Grind the coconut, red chillies and
mustard seeds in a blender and keep it aside.
2. Take yogurt/curd in a bowl, add salt
and water based on your requirement and whisk thoroughly.
3. Add the yogurt mixture and coconut
mixture to the beetroot and mix well.
Heat oil in a small pan. Add mustard
seeds, urad dal and hing. When the mustard seeds start spluttering, add curry
leaves.
4. Add this to the Saasmi and serve
with steamed rice.
Note :
1.You can also make this with cucumber. You don't have to boil the cucumber.
2. You can add a gooseberry sized tamarind to the coconut, mustard paste while grinding instead of yogurt.
3. You can use grated beetroot instead of chopped beetroot.
Note :
1.You can also make this with cucumber. You don't have to boil the cucumber.
2. You can add a gooseberry sized tamarind to the coconut, mustard paste while grinding instead of yogurt.
3. You can use grated beetroot instead of chopped beetroot.
