Monday, May 23, 2011

Beetroot Curry

  • Beetroot-2no small
  • Salt-to taste
  • Green Chillies-4 no
  • Ginger-1/2 "
  • Fresh Coconut Pieces-1/4 cup
  • Oil-1tbsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Curry leaves-few
  • Red chillies-1 no
  • Wash the Beet roots & peel off the skin.
  • Chop it in to small bite size pieces.
  • Take a mixy jar,add coconut pieces,green chillies & salt;ground it to a mixture and keep it aside.
  • Take a pressure cooker,add the oil & heat it.
  • Add the Mustard seeds,Cumin seeds,when they splutters add the red chillies and curry leaves.
  • Now add the chopped beet root pieces & mix well with the spoon.
  • Add the grounded mixture ;mix well and sprinkle some water& adjust with salt.
  • Cook it for 3 whistles.
  • Open the lid when the pressure comes down.
  • garnish with the kothimeer .
  • Serve it with Rice or roti.

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