I have never had a violent dislike for any vegetable. However, the beetroot comes closest to this. The part sweetness and hint of bitterness, don’t appeal. Also the colour is a serious put off. Not that I don’t like the colour on clothes, just that the colour of beetroot completely overwhelms other ingredients. However, a drink with beetroot when recommended by the boss caught my attention. Basically it had buttermilk and hing, both of which appeal to me.
It turned out to be surprisingly good to taste. Here is the recipe.
Ingredients
1 small size beetroot
1 small sized green chilli
1 sprig of curry leaves
Hing
Salt to taste
Mustard seeds
Oil for tadka
Curd – 2 cups
Water – 1.5 cups
MethodRefreshing and wholesome.
Take a little oil in a karhai. Pop a handful of mustard seeds. Add hing, green chillies and chopped curry leaves. Add the chopped beetroot into it and sauté it for three minutes. Remove from pan and let it cool. Grind it a little coarse. Add the butter milk, water and salt and blend well. Serve it chilled.
