Beetroot Sasive

Ingredients:

1/2 cup grated Coconut

1 medium sized Beetroot

1/4 - 1/2 cup Curd/Yogurt/Buttermilk

1/4 tsp Chilly powder

Pinch of Jaggary(Optional)

1 Green Chilly

Salt to taste

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Peel beetroot and cut it into small pieces as shown in the picture below. Add salt, chilly powder, jaggary, little bit of water in a pressure cooker and cook.(3 whistles)

Add grated coconut, green chilly and 6-7 mustard seeds to a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked beetroot. Add buttermilk to the same vessel and mix it well. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well along with rice.

Beetroot Halwa

Ingredients:
3 cups grated Beetroot
3 cups Milk
1 1/2 - 2 cups Sugar
3-4 Cardamom / Elachi / Elakki
2-3 tsp Cashew nuts / Gerubeeja / Godambi
1-2 tsp Raisins / Ona Drakshi
3-4 tsp Ghee / Thuppa


Recipe:

Put the grated beetroot in a pressure cooker container and cook it without adding water.(3 whistles)
Put pieces of cashew nuts, little bit of ghee, fry it for few mins until it turns golden in color and keep it aside.
Put raisins and 1 tsp ghee in a pan. Fry it for few mins until it puffs and keep it aside.

Once the pressure goes off, pour the cooked beetroot in a thick bottomed vessel. Add milk and bring it to boil. Add sugar, keep the halwa in medium flame and stir this mixture once in 2-3 mins until all the milk gets dried up.

Add 2-3 tsp ghee and stir the halwa continuously in medium flame until ghee starts separating. Add fried raisins, smashed cardamom, fried cashew nuts and mix well.

Apply little bit of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.