Beetroot Saasami

Ingredientgs

Beetroot
Grated coconut
Curd/Huli majjige
Byadagi Menasu/Red chilli

For Tempering

Oil
Mustard Seeds
Curry Leaves


Step 1:  Boil the chopped beetroot in little amount of water by adding bit of salt.

Step 2: Blend grated cooconut and red chillies 5-6 all together , when it becomes a fine paste add 5-6 mustard seeds and make it round two more times. Now add a paste to the boiling container and mix it well.

Step 3: Now add 1-glass of Curd/Huli majjige to the boiling container and mix well. When it reaches to the boiling point turn of the heat.  Don't  forget to add the salt :)

Step 4: For tempering, heat the oil in a cooking pan, add mustard seeds when it starts spluttering turn of the heat and add curry leaves. Add it to the container and close the lid.

It goes well with the rice.

This is Capsicum saasami: U can fry the chopped capsicum in the ghee and follow the same process..