Skip to main content

FRESH BEETROOT PICKLE

Beetroot is very famous vegetable and everyone knows about it. It has very attractive colour and it has dark pink colour and red colour. Beetroot has a lot of health benefits,it improves the blood circulation, increasing the skin glow and helps to increase hair growth. It will be available on markets at any time with reasonable price. We can make a lot variety and tasty dishes by using beetroot. Beetroot stir fry, beet root jam, beet root squash, payasam and pudding are the main and common dishes of beetroot. But beetroot pickle is one of the easiest dishes and Almost everyone know about this pickle. Everyone is remembering is beet root pickle when hear the name of beet root. Beet root can make in different ways and it is serving as the side dish with biriyani and rice in some hotels and restaurants. Earlier it was serving as the side dish for the birthday, wedding and other celebrations. I have followed a variety method to make this pickle. It has spicy, sour and sweet taste. To get an exact taste beet root pickle we need not overcook it otherwise its texture will change and it became beetroot paste. It is very tasty with hot rice for lunch. I would like to have it with hog rice. We need not use more ingredients to make this. It has the mixed spiciness of green chilli and red chilli power. In Kerala, it is serving as the side dish with vegetarian food for Onam and Vishu. We can give to anyone who is staying in hostels because it can store for long term if we keep it in a dry airtight bottles. Pickle is the main dish for any celebration so we can use it for that celebrations. We can add the ingredients to make it based on our choices and it would be very tasty however it is. Its colour will be very attractive if we use it in white rice.

Preparation Time - 10 minutes
Cooking Time - 10 minutes
Decoration - Fried Curry leaves

Ingredients

Beetroot - 3
Chopped Ginger - 1 tab spoon
Chopped Garlic - 1 teaspoon
Green Chilli - 2
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Coconut Oil - 1 tab spoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 1 teaspoon
Sugar - 1 teaspoon
Vinegar - 1 tab spoon
Asafoetida - 1 pinch
Salt - To paste

Method
  • Remove the peel of beet root and wash well and cut it as very small.
  • To this add salt and rub it well and leave it for some times.
  • In a pan, heat coconut oil and splutter mustard seed.
  • To this add chopped ginger and chopped garlic and fry it.
  • Add chopped green chilli and stir well.
  • Then add curry leaves and stir well.
  • Turn down the fire and add turmeric powder and red chilli powder and stir well for some times.
  • To this add rubbed beet root and stir well.
  • Then add sugar and pour vinegar and mix well.
  • Then add asafoetida powder when it starts to boil and mix well.
  • Turn off the fire and transfer it in a serving bowl and serve it with hot rice.
Tips
  • To get more flavour and smell use cumin seeds.


       
Fresh Beetroot Pickle




Comments

Popular posts from this blog

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes

Ingredients

Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking

Method

Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…