Tuesday, October 2, 2007

Beetroot Curry

Ingredients :
2 Cups Grated Beetroot
1/2 cup grated coconut
4 - 5 Green chilis
2 tsp rice(soak the rice for 1/2 hr)
1/2 tsp Tamrind paste
1/4 tsp Tumeric
Salt to taste
Curry leaves

For seasoning :
1/2 tsp Mustard seeds
1/2 tsp Black gram
2-3 Red chilis
3-4 Gralic piceces
2 tsp - oil

Method: Grind the grated coconut,ginger,soaked rice and green chilis with water to a fine paste.
Boil the grated beetroot with water until soft. Add curry leaves,tumeric,tamrind paste,salt and ground paste and bring it to boil for 10 mins.
Heat oil in a pan, add seasonings and gralic piceces, when gralic is roasted,stir into the curry.
Serve with rice or chapathi..
Note: For this curry Red leaves (in kannada it is called as kempharive soppu)

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