Ingredients:

• 1/4 kg – Beetroot
• A small lemon-sized Tamarind
• 1 tbsp – Urud Dal
• 4 – Red Chilli
• 1 tsp – Mustard Seeds
• A pinch of Asafoetida

Method:

1. Peel and cook the beetroot in the cooker.
2. Then fry urud dal, red chilli, mustard seeds and powder it.
3. Grind the cooked beetroot in the mixie along with the tamarind and mix the powdered masala.
4. Finally, add hing. This can be served with rice, idly or dosai etc.

Recipe courtesy of Jillu Ram