Friday, October 12, 2012

Beetroot Pickle


Beetroot (big size) - 1(chopped)

Fenugreek seeds – 1/2 teaspoon

Mustard seeds – ½ teaspoon

Asafoetida – 4 pinches

Chilli powder - one teaspoon

Oil – 2 tablespoons 

Lemon juice - 2 tablespoons

Salt –  as per taste


Wash and remove the skin from the beetroot.  
Cut it into small pieces. 

Sprinkle salt and mix welland  Keep aside.

Put little oil in a kadai and fry asafetida and fenugreek seeds slightly. 

Allow them to cool and grind it to a powder. 

Add chilli powder with the above powder and mix well.

Heat oil in a kadai and add mustard. 

When it pops up, switch off the stove. 

Put the prepared powder in the oil. 

Add the beetroot pieces, lemon juice and mix well.

Store it in a clean jar. Goes well with curd rice.

Instead of lemon juice, you can add 1/4 cup vinegar also.