Ingredients
Grated beetroot (2c), fresh grated coconut (2tbsp), lime juice (1tsp), salt (1/4tsp), sugar (1/4tsp), chopped coriander leaves (1tbsp)
For Seasoning:- Mustard seeds (1/4tsp), black pepper powder (1/4tsp), oil (1tsp), cumin seeds (1/4tsp), green or red chilies (1 to 2 or to taste).
Grated beetroot (2c), fresh grated coconut (2tbsp), lime juice (1tsp), salt (1/4tsp), sugar (1/4tsp), chopped coriander leaves (1tbsp)
For Seasoning:- Mustard seeds (1/4tsp), black pepper powder (1/4tsp), oil (1tsp), cumin seeds (1/4tsp), green or red chilies (1 to 2 or to taste).
Method of preparation:-
Take a pan, heat oil in it. Fry cumin seeds and mustard in it. When they splutter then add chili pieces. Add asafoetida in it. Take off the pan from heat and keep it to cool. Take a salad bowl; add grated beet, lime juice, coconut, salt, coriander leaves and sugar in it. Mix all these ingredients and then add the cooled seasoning in it. Again mix it properly. Now the salad is ready to serve. Serve it immediately or keep it in the refrigerator for about 30 minutes to cool.
Take a pan, heat oil in it. Fry cumin seeds and mustard in it. When they splutter then add chili pieces. Add asafoetida in it. Take off the pan from heat and keep it to cool. Take a salad bowl; add grated beet, lime juice, coconut, salt, coriander leaves and sugar in it. Mix all these ingredients and then add the cooled seasoning in it. Again mix it properly. Now the salad is ready to serve. Serve it immediately or keep it in the refrigerator for about 30 minutes to cool.
0 comments :
Post a Comment