By Devi Poojari
August 27, 2023
Image Credit: The Familiar Kitchen
This bright pink tempered yoghurt-based curry, is one among the many types of accompaniments served during the lavish Sadya feast. Tap to see the recipe.
Image Credit: MariasMenu
1 beetroot, grated 1 cup yoghurt ½ cup grated coconut 2 green chillies 1 teaspoon cumin seeds 1 tablespoon coconut oil 5-6 curry leaves 1 teaspoon mustard seeds Salt, to taste
Image Credit: Sandhya's Kitchen
Grind the coconut, green chillies and cumin seeds to a paste and set aside.
Image Credit: Kitchen Corner - Try It
Heat the oil in a pan and temper the mustard seeds and curry leaves.
Image Credit: Gayathri's Cook Spot
Add the grated beetroot and season with salt, before sauteing for 3-4 minutes.
Image Credit: Chef Kunal Kapur
Sprinkle some water and steam the beetroot for a few minutes before adding the coconut paste.
Image Credit: Cooking Curries
Cook for a couple of minutes and turn off the heat.
Image Credit: RoundGlass Living
Whisk the yoghurt and add the beetroot mixture to it before mixing well to combine. Serve at room temperature.
Image Credit: Monsoon Spice