Wednesday, September 1, 2010



Beetroot---------------1/2 cup (cut in cubes and cooked).
Cashews -------------- 12
Coconut grated-----  1 tbsp
 Onion------------------ 1/2 of a medium sized, sliced thinly
Garlic ------------------ 1 clove
Green chilly----------- 1 small or to taste
Mustard seeds------- 1/2 tsp
Dried red chilly-------1
Oil----------------------- 2 tbsp
Thick Yogurt---------- 3 to 4 tbsp
Curry leaves as needed
Salt to taste

  1. In a medium heat pan, add a tbsp of oil and saute onion, garlic, coconut,cashews, green chilly. Saute till the raw smell goes. Add needed salt and cooked beetroot.
  2. Grind this to a smooth paste. Then add the yogurt to it and blend again.
  3. Check the seasoning.
  4. Now do the tempering. For this, add a tbsp of oil in a medium heat pan and splutter mustard seeds. Then add dried red chilly and curry leaves.
  5. Next, pour the tempering to the ground mixture .
I am sending this to Akila's Dish Name starts with B

1 comment:

  1. hi soumya,
    first time to ur blog ...u got a beautiful space here ...ur beetroot khichidi looks gorgeous ...very new dish for me ...n very healthy too ..i liked ur avocado n banana smoothie too ...keep rocking dear
    if u get time do visit my blog



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