New Update
Main ingredients | Beetroot, Scraped fresh coconut, Green chillies, Cumin seeds, Ginger, Thick yogurt, Coconut oil, Mustard seeds, Dried red chillies |
Cuisine | South Indian |
Course | Raita |
Prep time | 10-15 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 2 cups grated beetroot
- 1 cup scraped fresh coconut
- 4-5 green chillies
- 1 teaspoon cumin seeds
- 1 inch ginger, roughly chopped
- 1 cup thick yogurt
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 3-4 dried red chillies (pandi), broken
Method
- Heat an earthen pot, add beetroot, 1½ cups water and salt and mix well. Cover and cook for 10-12 minutes.
- Meanwhile, put coconut in a mixer jar, add green chillies, cumin seeds, ½ cup water and ginger and grind to a fine paste.
- Switch the heat off and allow the beetroot to cool slightly. Add the ground mixture and mix well.
- Add yogurt and mix till well combined.
- For tempering, heat coconut oil in a pan, add mustard seeds and let them splutter. Add dried red chillies and mix well. Pour this into the beetroot mixture and mix well.
- Transfer into a serving bowl. Serve.
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