Beetroot dip (curry)

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Who wouldn't like a dip that is so easy to prepare and serves as curry as well or maybe a spread? So, here goes. Try it and tell me if you liked the taste.

Ingrdients

  • one beetroot - sliced
  • coconut - a cup or so
  • green chilies - 3
  • mustard seeds - a spoon or so
  • mustard seeds, one red chilly, oil, curry leaves for seasoning
  • salt - as required
  • curd - three tablespoons
  • water - as required
  • asafoetida - a pinch
  • turmeric powder - a pinch

Method

Grind the coconut, mustard seeds, asafoetida and green chilies to a fine paste using minimum water.

Keep aside and steam cook the sliced beets.

Now grind the beets for just a few seconds or so.

Now heat a wok. Add oil and add a few mustard seeds, a red chilly, curry leaves and let it splutter. Add turmeric. Add the beetroot paste and stir till the raw taste goes. Add salt and stir again.

Transfer it to a serving bowl and add the curd.

Garnish with a split green chilly and curry leaves. You can also add parsley/coriander leaves if you like. Mint too.

It tastes really great and can be had with hot rice, chapati or bread.

images - own



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15 comments
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wah lajwaab 😬🙏👌

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Thank you, dear. Hope you try it.

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ya sure I will give this a shot 🙏

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That looks so delicious and beautiful, I'll try to make it.

Thank you for the recipe @sayee.
Have a wonderful day!!!

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Thank you so much, I am sure you will like it too. Have a great weekend

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I do love beetroot and this sure looks great. I just need to find a vegan substitute for the curd. Wondering if soya yoghurt would work. Thanks for sharing this recipe with us all xxx

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I am sure it will work. Do try it. Thank you.

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Hi sayee,

This post has been upvoted by the Curie community curation project and associated vote trail as exceptional content (human curated and reviewed). Have a great day :)

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