Beetroot
|
2 medium size
(Peel and chop into big chunks)
|
Groundnuts
|
2 tbsp
|
Green chillies
|
6 to 8
|
Cumin
|
1 tsp
|
Tamarind
|
little
(Sprinkle little water for speaking)
|
Garlic flakes
|
4
Peel the skin
|
Salt
|
To taste
|
Mint
|
2 bundles
(Discard the stalks)
|
Oil
|
3 tsp
|
Tadaka
|
Ghee or oil 2tsp
Urad dal 1tsp
Mustards ¼ tsp
Cumin ¼ tsp
Red chillies 2
Curry leaves
|
- Pressure cook beetroot upto 2 steams in little water. Later separate the beetroot from water and reserve the water for grinding.
- Heat 2tsp of oil fry groundnuts and remove to a plate. In same oil fry green chillies and cumin. Once fried remove to the same plate.
- To the same pan add remaining oil and fry mint.
- Cool all the ingredients.
- Put all ingredients into mixer jar except beetroot. Grind to fine paste.
- Add beetroot and grind for another 10 to 15 seconds. If required, sprinkle reserved water for smooth grinding.
- Transfer into a bowl and end up with tadaka.
Serve with hot rice and a dash of ghee.
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