Ingredients
Beet root (2 med. Size about 250gms), chopped coriander leaves (1tbsp), lime juice (1tsp), sugar (1/4tsp), fresh grated coconut (2tbsp), salt (1/4tsp), roasted and powdered peanuts (2tbsp).
For seasoning:- Curry leaves (4 to 5), green or red chili (1 to 2 or to taste), cumin seeds (1/4tsp), mustard seeds (1/4tsp), oil (1tsp).
Beet root (2 med. Size about 250gms), chopped coriander leaves (1tbsp), lime juice (1tsp), sugar (1/4tsp), fresh grated coconut (2tbsp), salt (1/4tsp), roasted and powdered peanuts (2tbsp).
For seasoning:- Curry leaves (4 to 5), green or red chili (1 to 2 or to taste), cumin seeds (1/4tsp), mustard seeds (1/4tsp), oil (1tsp).
Method of preparation:-
Take beetroots, wash them and take out its stems. Take a pan, boil water in it. Add the beetroots in it and cook them for about 10 to 12 minutes or until they get cooked. Take off the pan and keep it to cool. Now chop the cooked beetroots into small pieces or in long sticks. Heat the oil in a pan, add cumin seeds and mustard seeds in it and fry them and then add chili pieces. Then add curry leaves, asofoetida, sugar, salt, beetroot, limejuice, coriander leaves, coconut and peanut powder. Mix all these ingredients properly. Now take off the pan from heat. Salad is ready to serve. Serve it hot or cool. Keep it in the refrigerator for about 30 minutes and then serve it.
Take beetroots, wash them and take out its stems. Take a pan, boil water in it. Add the beetroots in it and cook them for about 10 to 12 minutes or until they get cooked. Take off the pan and keep it to cool. Now chop the cooked beetroots into small pieces or in long sticks. Heat the oil in a pan, add cumin seeds and mustard seeds in it and fry them and then add chili pieces. Then add curry leaves, asofoetida, sugar, salt, beetroot, limejuice, coriander leaves, coconut and peanut powder. Mix all these ingredients properly. Now take off the pan from heat. Salad is ready to serve. Serve it hot or cool. Keep it in the refrigerator for about 30 minutes and then serve it.
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