Ingredients
Beetroot - 2
Coconut- 1/2 cup
Saunf - 1 tsp
Jeera -1/2 tsp
Red Chillies - 2 or 3
Turmeric Powder - a pinch
Salt - a pinch
To Temper:
Oil - 3 tsp
Mustard seeds
Hing
Curry Leaves
Cooking Instructions
*Grate Beetroot or chop them into very fine pieces
*Grind together coconut,Jeera, Saunf, red chillies coarsely by adding very little water.
*Heat oil in a pan and add mustard seeds and let that splutter, then add hing and curry leaves.
*Put the grated beetroot into the pan and add turmeric powder and saute till the raw smell goes by sprinkling water in between.
*Once the beetroot is cooked, add the grounded paste and fry for 5 mins.
*Finally add salt and Beetroot curry can be served along with rice and sambar.
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