Beetroot Mezhukavarti

 

 

Beetroot being my Ammas favorite vegetable once a week beetroot used to be in her lunch menu as side dish or main curry. So from childhood she use to make me and brother eat all the vegetables. But my brother being picky. She use to make the menu interesting for him .This is a side dish accompanied with any curry. I love to have it with just curd rice. It’s a simple and easy recipe...

INGREDIENTS

    Beetroot 2 or 3 big (boiled and finely chopped)

   Turmeric powder 1/4tsp

    Chilly powder 1/2tsp

     Salt

For Tadka

Rai 1tsp

    Onion 1 no sliced

Red chilly 2no

Coconut oil

1 spring Curry leaves

 

 METHOD:

 

  In kadai add coconut oil add tadka ingredients once spluttered add chopped onion and curry leafs and sauté for few seconds. Add red chilly powder turmeric powder and salt. Add chopped beetroot  cover it with lid cook it  once you feel its cooked remove the lid and let  water get evaporated . If you like coconut you can just add grated coconut last and switch off the flame and Serve it hot.