Wednesday, March 3, 2010

Beetroot Puli pachadi

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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