Sweet and Sour Salad


Mysore Style CookingBeetroot is very rich in iron and helps to build up haemoglobin, therefore great for anemic patients. It also aids digestion.

  • Yield: 4 Servings


  • 8 oz (250 g)¬†beetroot
  • 1 cup mung bean sprouts
  • 2 Tbs coconut, grated
  • 1 Tbs coriander leaves, finely chopped
  • 1 lime, juiced
  • 1 cup pineapple, finely chopped
  • salt to taste
  • 2 tsp oil
  • 1 tsp black mustard seeds
  • 1 pinch asafetida
How to Make It
  1. Wash, peel and grate the beetroot.
  2. Prepare the tempering by heating the oil over a low heat in a small pan. Add the black mustard seeds, and when they start to splutter add the asafetida. Remove from the heat and set aside to cool.
  3. In a serving bowl mix the beetroot, mung bean sprouts, coconut, coriander leaves, lime juice and pineapple. Add salt to taste.
  4. Pour the tempering over the salad and toss well. Serve immediately.

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