BEETROOT CURRY/ BEETROOT SABZI /BEETROOT PORIYAL

INGREDIENTS

• BEETROOT-1/4 KG
• ONION -1
• GREEN CHILLIES-5-6
• CURRY LEAVES-FEW
• OIL-1 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• GRATED COCONUT-1 TABLESPOON
• SALT TO TASTE

METHOD

• Chop the onion and green chillies.
• Grate the beetroot.
• Heat oil in a pan. 
• Splutter the mustard and urad dhal.
• Add the chopped chillies and onions and sautee well.Add the salt.
• Add the grated beetroot and cook till the beetroot is soft.
• Add a little water and cook ,if needed.
• When it is done,add grated coconut and curry leaves.
• Serve hot with rice and sambar or other gravies or with rotis.

BEETROOT RAITHA / BEETROOT THAIYIR PACHADI

Here is a simple and easy dish that can be prepared in a jiffy....

It is a power house of multi nutrients that are stored in 

beetroots combined with the goodness of curds ...

And it is a perfect accompaniment to any 

rice dish or Indian breads...

INGREDIENTS

• GRATED BEETROOT-2 CUPS
• FRESH CURDS-3 CUPS
• OIL-1/2 TEASPOON
• MUSTARD SEEDS-FEW PINCHES
• GREEN CHILLIES- 3-4
• SALT TO TASTE

METHOD

1. Mix salt and finely diced chillies to the beaten curds.
2. Boil the grated beetroot for a minute in salted water.Drain and cool.
3. Mix it with the curds.
4. Season with mustard seeds spluttered in hot oil.