Beetroot Curd Salad with Roasted Melon Seeds and Roasted Cashew Nut bits .

Beetroot Curd Salad with Roasted Melon Seeds and Roasted Cashew Nut bits .

Peel the skin of one large beetroot and grate coarsely. Add ¼ cup of thick curds, 2 green chilly copped fine, 2 tsp of finely chopped coriander leaves, salt to taste and mix well. 

For tempering : Heat 1 tsp oil in a small pan, when hot add 1 tsp of rai (sasam) and when it splutters add ½ tsp of hing powder and 5-6 curry leaves. Pour this over the beetroot curd and mix well.

For garnishing : Heat a small pan, when hot add in 1 tblsp of melon seeds and 2 tsp of finely chopped cashew nut bits. Roast till light brown, cool and add to the salad just before serving.

Serve the Salad with Pulav or any other curry and roti as a side dish.

My Tip: I Micro Wave the Melon seeds and Cashew nut bits in bulk (one cup of melon seeds + 2 cups of cashew nut bits) and keep it in an airtight container. They come in handy and save a lot of time. Just sprinkle a tblsp or two when needed as dressing on any salad or dish.