Murukku is a traditional South Indian snack made on festival days especially on Diwali. I had no idea of making beetroot murukku. Actually I chopped it to make poriyal \/ dry sabzi. All of a sudden I thought of trying this. Since I chopped it to make poriyal, it has been chopped into small cubes. So for this you can slice it to thin slices and grind it to extract beetroot juice. The final outcome of the recipe was good. I didnt find any flavour of beetroot in the mixture. There was no raw taste of beetroot. But it gave a beautiful rose colour to the final product.<\/p>\n