Beetroot Hashi: A Culinary Delight from Nitya Hedge

Nitya Hedge's Beetroot Hashi is not just a dish; it's an experience for your palate. Give it a try and embark on a culinary journey that celebrates simplicity, flavor, and health.

Ingredients:

• 1 beetroot, grated
• 2 scoops of yogurt (curd)
• 1 green chili
• 2 tablespoons of coconut chunks
• Salt to taste

For Tempering:

• 1 teaspoon of oil
• 1/2 teaspoon of cumin seeds (jeera)
• 1/2 teaspoon of urad dal
• 1/2 teaspoon of mustard seeds
• 1 green chili, finely chopped
• 1/4 teaspoon of turmeric powder
• 5-6 curry leaves
• 4-5 dried red chilies or curd chilies

Method:

1. Cook the Grated Beetroot: Start by cooking the grated beetroot in water until it becomes tender.
2. Prepare the Chilli Coconut Paste: While the beetroot is cooking, make a paste by blending green chili and coconut chunks. This paste will infuse the dish with a delightful aroma and flavor.
3. Cook with Flavor: Add the chili coconut paste to the cooked beetroot, along with salt and sugar. Allow it to simmer for 3-4 minutes to let the flavors meld.
4. Incorporate Creaminess: Once the mixture has cooled down, add yogurt (curd) and mix it well to create a creamy texture.
5. The Tempering Finale: In a separate pan, prepare the tempering by heating oil and adding cumin seeds, urad dal, mustard seeds, green chili, turmeric powder, curry leaves, and dried red chilies. Once the tempering is ready, drizzle it over the Beetroot Hashi.
6. Serve and Savor: Your Beetroot Hashi is now ready to be served. Enjoy it with steamed rice for a wholesome and flavorful meal.

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