Beet-Root Oorughai. Beet-Root Instant Pickle. Dry Instant Beet-Root Pickle.

Ingredients:

Beet-Root 1 firm and medium size
Lemon 2 fruit.

To be Toasted and Powdered:

Mustard seeds 1/2 spoon
Fenugreek seeds 1/2 spoon
Cumin seeds 1/2 spoon
Dry red chili 5
Asafoetida 1/4 spoon.

For Tempering:

Mustard seeds 1/2 spoon
Oil few spoons.

Method:

Wash and clean beet root. Peel its skin off. Grate the root and set aside.

In a heavy bottomed skillet, heat oil. Add mustard seeds and allow them to pop and splutter well.

Then add grated beet-root to this and fry real good. Cover and cook. Let the beet-root get done with its own water content.

When it is almost done…add lemon juice and powdered spices. Cook over emdium heat without lid. Maybe till the moisture leaves and oil shows-up on sides.

Serve warm or at room temperature as a pickle for South Indian Meals.

Well…this is my own innovative dish. As I hate pickle with lots of salt and oil….I generally fix them fresh. As most of the fibre and vitamins don’t just give away!