Beetroot kosumbari is a healthy salad served with the main course.Beetroot is very good for health especially to boost the hemoglobin level.It is said that it is our Liver's best friend.It is a super storehouse of iron and Vitamin C.Coming back to the recipe I adapted this recipe from Santoshi and is one of my personal favourite salad.
Ingredients:
Beetroot-1
Onion-1
Green chilly-1
Mustard seeds-1/4
tsp
Curry leaves-1
sprig
Coriander
leaves-1 tsp to garnish
Lemon-1/4
(juice)
Grated coconut-2 tsp(optional)
Method:
- Wash ,peel
and cut the beetroot into 4 pieces and put it in a bowl.
- Take a
pressure cooker with lil water and keep the bowl with beetroot inside it.
- Take a
whistle and switch off the flame.
- Once the
pressure releases,open the lid,cool the beetroot and then grate it.
- Heat oil
in a small seasoning pan,splutter mustard seeds,add curry leaves and season it
to the beetroot.
- Paste the
green chilly and add it to the beetroot along with chopped onion and salt to taste.
- Garnish
with coriander leaves and add a dash of lime juice.
My notes:
- You may also use the raw beetroot if you like.
- When you
steam or cook the beetroot in the cooker it releases lil water, use it in the
salad without discarding it.
- You may
add curds just before serving .
- Option of
adding the curds can be left open to the eaters by keeping it in a separate bowl.
- You may exclude onions and add Asafoetida while tempering.
- But if you add Asafoetida please take precautions, add it once you off the flame,or keep it in a low flame since there are chances of burning or at times flame raises.