Beetroot Curd Salad

Beetroots are a powerhouse of nutrients. It contains more Vitamin C than spinach. The nitrates in beetroot helps in lowering the blood pressure. It increases your stamina. A certain constituent in beetroot prevents birth-defects, so pregnant women must include it in their diet. The pigment that gives crimson color to beetroots can  prevent cancer. Beetroot detoxifies your body.

Preparation: 

• Wash the beetroot and cook it in its jacket, in a pressure cooker for 5 - 6 whistles. Don't forget to add one and a half cups of water in the pressure cooker before cooking. The beetroot should be partly immersed in water. Vary the amount of water according to the size of the cooker. Keep aside to cool. You can also cook and store the beetroot in the refrigerator, a day before. 
• Chop the beetroot finely. 
• Chop the onion finely. 
• Cut the green chilly into 3 or 4 pieces. 
• Beat the curd/yogurt. 
• Mix all the cut vegetables together in a bowl. Add the beaten curd and salt. Mix thoroughly. Your beetroot salad is ready. Sprinkle a pinch of cumin powder, but it is optional. 
• Serve with rice. You can also eat it as such. 

Ingredients:

Beetroot - 1 big 

Onion - 1/3 cup chopped 

Green chilly - 2 

Curd - 300 ml 

Salt to taste 

Cumin powder - 1 pinch (optional) 

Beetroot Chutney

Beetroots are a powerhouse of nutrients. It contains more Vitamin C than spinach. The nitrates in beetroot helps in lowering the blood pressure. It increases your stamina. A certain constituent in beetroot prevents birth-defects, so pregnant women must include it in their diet. The pigment that gives crimson color to beetroots can  prevent cancer. Beetroot detoxifies your body.

This is a sweet chutney. The taste of which enhances with time. 

Method:

Peel and chop the Beetroot and onion.
Grind all the ingredients into a coarse paste. Add little water if needed.
Heat a pan, add oil, mustard seeds, and broken red chillies. When the mustard starts spluttering add curry leaves. Add the ground mixture and cook for a few minutes while stirring.
This chutney is best when used after 2 -3 hrs.
Serve with rice. 

Ingredients: 

Beetroot - 1 medium sized
Onion - 1 small or a few shallots
Ginger - 1" piece
Garlic - 1 - 2 cloves
Green chilly - 2
Dry Red chilly - 2
Cumin seeds - 1/2 teaspoon or to taste
Turmeric powder - 1/4 teaspoon
Tamarind Pulp - 1 tablespoon
Salt to taste

For Seasoning:

Mustard seeds - 1/2 teaspoon
Dry red chilly - 2
Curry leaves - 1 sprig
Oil - 2 teaspoon