Beetroot Koshumbri/Salad

This kosumbari is prepared by crushing the seasonings with your fingers ( Chirdunu) and then adding to the salad. The taste imparted from the crushed chillies is very different and quite hot. It makes a perfect balance with the sweetness of the Beetroot and the coolness of the yogurt. You can use many other vegetables in this kind of kosumbari.

Ingredients

Beetroot, peeled and grated - 1 cup

Roasted Peanut powder - 1 tbsp

Fresh/Frozen grated coconut - 2 tsp

Yogurt - 1/2 cup

Tomato - 1/4 cup

Cilantro, chopped - 1 tbsp

Salt - to taste

For the tempering

Mustard Seeds - 1/2 tsp

Curry leaves - 3

Red Dry Chillies - 1-2

Method

- Wash, peel and grate the beetroot.
- Add the yogurt, grated coconut, peanut powder, tomato, cilantro and salt to the grated beetroot and mix evenly with a spoon.

- Now, take very little oil in small pan, add the mustard seeds, once they crackle, add the curry leaves and the red chilli pieces and switch off the heat. Once this seasoning cools down, crush it in the pan itself with your fingers. The red chillies and the curry leaves will become powdery since they became crisp from the heat.

- Then, add it to the beetroot and mix evenly.

- Serve as a side with rice and curry.

This post is my contribution to FIC-Pink/Rose hosted by Priya of Easy N Tasty Recipes. FIC was started by Harini of TongueTicklers. Will check to see if it qualifies for pink or not.

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