Traditionally in this recipe the beetroot is cooked and being a Kerala dish grated coconut is part of the ingredient. But because this is last minute dish I make when I don’t have time after making a biryani or a mutton curry, I have not cooked the beetroot and not used coconut.
But this is one form of beetroot my kid eat. So as a mom I am happy making this.
And this beet is home grown, in a coke bottle on my eighth floor balcony. So, the beet in itself is supper fresh and I also used the greens.
Beetroot – 1 (peeled and grated)
Onion – 1 finely chopped
Green chilli – 1 finely chopped
Garlic – 2 chopped
Mustard seed – 1tsp
Asafoetida – ½ tsp
Oil – 1 tbsp
Curry leaves – 10
Salt – as per taste
Water – as required
Coriander – 1 tbsp for garnish
2. Add curd & salt, mix well. Mix water to make a medium consistency.
3. For the tempering heat oil in a pan.
4. Add mustard and wait till it is crackles
5. No add the asafoetida, curryleaf and garlic. Fry till the garlic is light brown.
6. Pour the hot oil mixture to the beetroot mixture and mix well
7. Garnish it with coriander leaf, to get that extra flavor.
