Monday, 3 October 2011



1)    Beetroot – 100 gm.
2)    Carrot – 50 gm.
3)    Onion – 100 gm.
4)    Tomato – 50 gm.
5)    Medium hot green chili – 1 No.
6)    Tender curry leaves – 1 sprig
7)    Coriander leaves of 1 plant
8)    Mustard seeds – 1 teaspoon
9)    Dry red chili – 2 Nos.
10)                      Coconut oil – 1 tablespoon
11)                      Fresh curd – 300 ml.
12)                      Salt – 1 teaspoon

To Make:
Peel the onion, the carrot and the beetroot. Chop the onion, the beetroot, the carrot and the tomato into super fine pieces (around 3 mm. cubes). Put them in a bowl and pour in the curd. Add the salt. Finely chop the green chili and set aside. Break the red chilies each into 3 pieces and set aside. Finely chop the coriander leaves and set aside.
Put a small pan on the stove. Pour in the coconut oil and tip in the mustard seeds. When the mustard seeds are about to finish crackling, throw in the green chilies, the curry leaves and the red chilies (in that order). Now transfer the contents of the pan into the     salad bowl. Now add the chopped coriander leaves. Stir well, remove the red chili pieces and serve. Beautifully coloured and exceptionally tasty, your beetroot curd salad goes nicely as a side dish to nearly every kind of food.
Do enjoy for sure!!!

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