Cooking beetroot with coconut

Cooking beetroot with coconut 

Diced beetroot tastes yum when teamed with grated coconut.

Looking for different flavours? Try variations in what you are cooking at home. Also try simple recipes which you can make without having to worry about how much time it takes to cook it perfect.

Cooking beetroot with grated coconut is one such easy recipe.

Ingredients:
Beetroot: 2
Coconut: ½
Salt to taste

For tadka:
Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Whole red chillies: 2
Urad dal: ½ tsp
Curry leaves - 4-5 leaves
Asafetida - a pinch

Method:
Cut the beetroot in small pieces and boil the cut beetroot in a pressure cooker in about 50ml of water. Meanwhile, grate one half of the coconut and keep it aside. When the beetroot is cooked, take the stuff out in a bowl. Take a kadhai. Pour 2 to 3 tsp of oil in the kadhai. When it's hot enough add the tadka. As soon as the mustard seeds in the tadka start to crackle, add the cooked beetroot. Then add the grated coconut. Add salt to taste. Mix all the ingredients well. Allow the contents to cook for another 5-7 minutes on low flame.

Serve along with piping hot rice and rasam. Or roti and dal.