Tuesday, March 8, 2011

Beetroot-carrot curry

          This curry was made by my friend when I was in the hospital for my delivery. The hospital food is usually not palatable and people crave for home-made food. It was my friend Sandhya who came to my rescue and made the best rasam and beetroot-carrot curry.

Serves up to 3-4 people
Preparation time: 30 minutes


2 medium-sized beetroot
1 carrot
1 small onion
1 inch of ginger
1 tsp of sambhar powder
1 tsp of rasam powder
1/4 tsp of turmeric
1 tbsp of oil
salt as required


1/2 tsp of mustard
1 red chilly
1 sprig of curry leaves


1.Chop the beetroot and carrot in to small pieces. Pressure cook them with turmeric, sambhar powder, rasam powder and salt.
2.Heat oil in the pan and add the seasoning. As the mustard crackles, add the onion and ginger. Saute till the onion turns golden brown.
3.Now add the cooked vegetable and saute for 5 minutes. Curry is ready, serve with rice.

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