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| Author | sreya85 | Servings | 0 persons |
|---|---|---|---|
| Published | September 16, 2007 | Cooking Time | 1 hour |
| Is Veg | Preparation Time | mins | |
| Main Ingredient | Beetroot | Standing Time | mins |
| Description |
| Beetroot curry is a simple and delicious dish popularly made in the South Indian cuisine. This delicious recipe is made with diced beetroot cooked with buttermilk spiced with dry red chillies and seasoned with little mustard seeds, curry leaves and asafetida |
Recipe of BeetRoot Curry
| Ingredient Name | Quantity | Unit |
|---|---|---|
| buttermilk | 2 | Cup |
| hing a | Pinch | |
| mustard seeds | 1 | Teaspoons |
| dry red chillies, chopped finely | 5 | Numbers |
| sprig curry leaves | 1 | Numbers |
| diced beetroot, drained | 2 | Can |
| water | 1 | Cup |
| oil | 2-3 | Teaspoons |
| salt | To Taste |
| Directions |
|
Heat the oil and add mustard, red chillies and the curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot is done. Add the buttermilk, water and the hing and mix well. Heat on a low flame for 2-3 minutes. Eat hot with plain rice. |
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