Beetroot Buttermilk Curry Recipe

Cooking Directions

• STEP 1.Peel and grate the beetroot. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add grated beetroot and saut��� for a few minutes. Add turmeric powder, red chili powder, and salt.
• STEP 3.Cook until the beetroot is tender. In a separate bowl, whisk yogurt and buttermilk together. Add this mixture to the cooked beetroot and simmer for a few minutes. Serve hot.

Cooking Tips

• Adjust the spice level according to your preference.
• You can add a pinch of asafoetida for additional flavor.
• Garnish with fresh coriander leaves before serving.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve with steamed rice or roti for a complete meal.