Wednesday, September 5, 2012

Beetroot Sasame


Beetroot - 3
Coconut, grated - 1 cup
Mustard Seeds - 1 tsp
Dry Red Chilli -1
Red Chilli Powder - 1/2 ts
Jaggery Powder - 3 tbsps (adjust according your taste)
Curd - 1/2 cup
Salt to taste

For Seasoning:

Mustard Seeds - 3/4 tsp
Oil - 1 ts
Dry Red Chilli - 1
Curry Leaves - 5


  1. Peel and cut beetroot into small sqaures of aprox. 1/2cm in size.
  2. Boil the beetroot pieces with enough water, adding salt and red chilli powder untilt he pieces are well cooked. Turn off the heat and let the pieces cool down completely to room temperature.
  3. Meanwhile, blend coconut and dry red chilli into a smooth paste, adding little water.
  4. Once the paste is smooth, add mustard seeds and blend it again until mustard is well ground.
  5. Now add curd and pulse it twice.
  6. Add the blended paste to the cooked beetroot pieces. Mix well.
  7. Heat oil in a small pan, add mustard seeds, dry red chilli pieces and curry leaves. When mustard seeds start spluttering, season it over the gravy. Mix well.
  8. Refrigerate until you serve.
  9. Serve with rice.


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