AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


3 tsp coconut oil, 1 tsp Mustard Seeds, Some curry leaves, 7-8 shallots , sliced, 1/2 “ ginger , sliced , 2 green chillies , spilt 1/2 cup grated coconut ( fresh ), 1/4 tsp Cumin Powder, 1/2 tsp Coriander Powder, 2 tbsp Tamarind Pulp , 1/2 tsp grated Jaggery , 1/2 tsp salt , 4 tbsp whisked curd,

Procedure

Peel the beetroot and grate them. Heat coconut oil in a Kadai , turn the heat to medium and add mustard seeds and curry leaves . Add ginger and shallots and cook till translucent , add green chillies , add grated coconut , and cook . Add dry masala , tamarind extract and jaggery . Add grated beetroot and little water and cover and cook . Turn off the heat and let it cool . Add curd and mix well . Grate freshly grated coconut and serve !!

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