Friday, June 1, 2012

Beetroot Mosaru Bajji.

Beetroot Mosaru Bajji is a side dish and can be eaten with Rice, Chapati or Pooris. Mosaru means curd bajji is a soft smooth curry.

Things Needed:
Beetroot : 2
Curd ( Yogurt) : 1 Cup
Mustard seeds : 1/2 Tea spoon.
Urd Daal: 1/2 Tea spoon.
Oil: 1/2 Tea spoon.
Curry leaves: 5 to 6 leaves.
Coriander Leaves : 1 Table spoon.
Green chillies :2
Asafoetida : a pinch.
Salt : as required.

Method:
1.Wash and boil the whole Beetroot in a pressure cooker for 8 to 10 minutes with little water and peel off the skin when it is cool.
2.Cut green chillies . coriander leaves and curry leaves into small pieces.
3. Cut beetroot into thin pieces. Put cut beetroot pieces, salt. green chillies and coriander leaves in a bowl.
4.Add curd to this mixture and mix well.
5.Now keep a pan on the fire. Heat the  pan and put oil. Put mustard seeds and urd daal .
6.Let the mustard spurt. Add curry leaves and ingh to it and put off the fire.
7. Add  this mixture to the curd mixture and mix well.
8. Serve Beetroot Mosaru Bajj along with other dishes .
Note:  Adding  Majjige Menasu ( balakada menasu)  along with mustard seeds and adding this to the mosaru bajji gives a good taste.   Do not use the savory curd.  It should be fresh curd which gives the nice aroma.

Boiling the Beetroot with its skin helps to peel off the skin easily.  This tip is given by SHIVLEELA
which helps to cut the beetroot easily too. 

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