1 small beetroot/approximately ½ cup when chopped
2 cups of yogurt (500grams)
1 green chili (indian chili, hot variety)
1 teaspoon grated ginger
½ teaspoon cumin seeds
¼ cup of freshly grated coconut
fresh coriander leaves for garnish
½ teaspoon salt or to taste
- Peel and chop the beets, take it in a microwave safe bowl, add water to immerse the beets. Microwave high for 8-10 minutes. Remove and drain the water. Do not throw away the water, use it to cook dal or add it to your rasam or sambar.
- Take the beets along with green chili, ginger, cumin seeds and coconut in a blender and blend smooth.Add the blended puree to a bowl and add the yogurt and salt, mix well.
- Tadka is optional, if you prefer add a tadka of mustard seeds, hing and curry leaves. Garnish with coriander leaves and serve it along with rice/roti’s/
This goes for the December Week 2, Cooking from Cookbook Challenge Group