This recipe serves two.
Ingredients:
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- Beetroot - 1 large
- Tamarind juice - 1 cup (Soak lemon sized tamarind in 1/2 cup of warm water and extract the juice out of it)
- Salt - to taste
- sambar powder - 1 1/2 tsp
- Jaggery - a small piece
- Hing - a pinch
- Turmeric powder - a pinch
- water - 1 cup
For Tempering
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- Curry leaves - few
- Mustard seeds - 1/2 tsp
Method:
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- Chop Beetroot into small pieces.
- Add it to the tamarind juice along with salt,turmeric powder,hing, jaggery and boil it well (close with a lid so that it cooks faster).
- When its half cooked add sambar powder and cook it well.(Add water little by little to maintain the consistency).
- When beetroot is cooked fully,temper it with mustard seeds and curry leaves.
It has a sour and sweet taste.Serve with molagootal.
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