Beetroot Salad

• 2 small beetroots or 2 medium beetroots
• 2 teaspoons cooking oil
• 1 teaspoon black mustard seeds
• 8 -10 curry leaves, washed and dried (It is a fragrant leaf used in south Indian cooking)
• 2 green chilies, chopped (medium heat)
• salt, to taste
• 1 pinch sugar
• 12 teaspoon cayenne pepper
• 1 teaspoon lime juice

1. Grate the beetroot using a box grater.
2. Keep in a bowl.
3. In a small pan, heat the oil till it shimmers.
4. Add mustard seeds and curry leaves.
5. Take care as they will splutter.
6. Once the ingredients are settled, add green chillies and cook for about a minute.
7. Turn off the gas and add cayenne pepper.
8. Add the flavored oil to the beetroot.
9. Add salt, sugar and lime juice.
10. Toss and serve.
11. This salad is best with rice and fish curry or any curry.
12. The last five ingredients in the list can be adjusted to ones taste.

beetroots, cooking oil, black mustard seeds, curry, green chilies, salt, sugar, cayenne pepper, lime juice

Taken from www.food.com/recipe/beetroot-salad-306263 (may not work)