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Tuesday, May 4, 2010



  • Beetroot
  • Grated Coconut(optional)
  • Salt- To taste
  • Red chilli powder

  • Mustard seeds
  • Jeera
  • Chana dal
  • Oil
  • Red chillies-2


  • Peel the skin of beetroot and boil them in lightly salted water.
  • When done let them cool down and cut into small bite sized pieces and keep aside.
  • Place a saute pan on medium flame, add some oil to it and add chana dal, red chillies, jeera, mustard seeds and let the seed splutter.
  • Add the beet root pieces to the pan,  add salt (if necessary) and add red chilli powder and stir them.
  • You can add little grated coconut just before you switch off the heat. This is optional.
  • Coconut adds a lot of flavor and authentic south Indian flare to it.

1 comment:

  1. You know I was so searcing for this recipe

    Thanks a lot ..will surely try it out

    and thanks for visiting my blog:)


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