BEETROOT CURRY AND BEETROOT KEERAI

I usually make beetroot curry. This time when my sil Vibaas came for vaccation, she told me about the leafy beets and she had made keerai out of that. I searched here in Chennai and I got it, I made keerai and it tasted so.. good. My kids loved it. I made some moderation in the basic recipe. You can go through my sil's recipe here.


Ingredients

Beetroot - 3 - 4
chili powder - 1/2 tsp
salt to taste
oil, musturd seeds for tempering.
coconut - 1/4 cup ( Optional)




Method

1. Chop the beetroots and microwave them
2. Heat oil in a pan and pop up the musturd seeds.
3. Add the beetroot and add chili powder and salt.
4. When the raw smell has gone add the grated coconut.


Beetroot keerai

Ingredients

Beetroot leaf - 3 - 4
moongdhall - 1/2 cup
salt to taste
oi, musturd seeds and cummin seeds for tempering

For Grinding
coconut - 1 tbsp
red chili- 1
cummin seeds - 1/2 tsp
hing one generous pinch

Method

1. Combine kerrai and moongdhall and pressure cook them.
2. Grind the things which has mentioned to a smooth paste.
3. Add the grinded mixture to the keerai and give a boil.
4. Separately pop up musturd seeds and jeera and add to keerai.



Since the recipes are rich in iron I am sending this to Eat healthy during pregnancy hosted by Sangeeth.