BEETROOT SUBZI WITH TAMARIND RICE

BEETROOT SUBZI WITH TAMARIND RICE
For the Beetroot Subzi : INGS:
1 Cup Beetroot (Cut into small pieces),
3-4 Tbsp Coconut ( Grated),
1 Tsp Oil, 1\4 Tsp Mustard Seeds,
1\2 Tsp Urad Dal, Few Curry Leaves,
1 Green Chilly (Cut), 1\4 Tsp Turmeric pd,
1\2 Tsp Red Chilly pd and Salt to taste.

METHOD FOR BEETROOT SUBZI :-
Put a pan to heat and add oil, mustard
seeds, curry leaves, urad dal , the cut green chilly,
then add the cut beetroot. Stir, also add some salt ,
turmeric pd and let it cook for 5 minutes. Now add
the red chilly pd and the grated coconut. Check the
salt and cook for 2-3 minutes and it will be done.

My living in the south of India for so many years helps me to bring the recipe of Tamarind rice. For that need :
MTR PULIOGARE POWDER AND COOKED RICE.
Boil the rice in a vessel with lot of water, when cooked drain the water and allow the rice to cool down.
(can add some salt).

METHOD: Put a pan to heat, add oil , mustard seeds, curry leaves, tamarind juice, (1-2 tsp urad dal opt), whole red chilly. Now take the tamarind powder in water and add red chilly pd and turmeric pd, put this to the above tempering , add the cooked rice and check the salt.. Serve with fried applams (papad of south).