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Learn moreA classic Mangalorean Salad which marries multiple flavours & textures for a healthy tasty feast to the taste buds.
Ingredients
- 2 pc beetroot medium sized
- water as needed for cooking the beetroot
- 1 pc cucumber large, peeled & sliced into thick roundels
- 2 pc tomatoes medium sized, halved & sliced thick
- 1 pc onion medium sized, halved & sliced thick
- 2 pc green chillies slit
- 1/2 inch ginger minced
- 1/2 pc lemon juiced
- 1 tsp salt
- 1/2 Cup fresh coriander leaves roughly chopped
Preparation
- To begin with, cook the beetroot by pressure cooking with sufficient water for about 5 whistles.
- Once cooked, run the beetroot under cold water, slice off the ends and peel them.
- Halve the beetroot & slice them thick (about 3mm).
- Transfer to a mixing bowl and add in sliced cucumber, tomatoes, onion, green chillies & ginger.
- Toss & mix until the beetroot begins to stain the remaining ingredients.
- Squeeze in the lemon juice & season with salt (adjust the quantity to your taste preference).
- Garnish with chopped coriander leaves.
- Let it sit for sometime, preferably in the refrigerator before serving, for the flavours to infuse.