Here’s wishing everyone a healthy, peaceful and very Happy New Year 2014!!
Beetroots have a lovely, deep red colour almost bordering on purple. They are super healthy foods that offer detox, anti-inflammatory and antioxidant properties. Regular consumption of beetroot is also good for getting iron into your system 🙂
We generally have a variety of dry curries or ‘karamadhu’ with rice for lunch. This dry beetroot curry especially is a cracking pairing with curd rice, and gets polished off in minutes at my place 🙂 The addition of coconut makes this dish even yummier paired with the mild sweetness of beets. Read on for the recipe!
- Beetroot – 3 or 4, small
- Freshly grated coconut – 1/2 cup
- Red chillies – 2
- Curry leaves – 5 to 6
- Sambar powder – 1 tsp
- Black mustard seeds – 1/4 tsp
- Asafoetida – a pinch
- Sugar – 1/4 tsp
- Salt to taste
- Oil – 1 tbsp
- Rinse the beets well in running water. Pressure cook the beetroots for 4-5 whistles. Let the pressure dissipate.
- Check if the beetroots are tender. The skin of the beetroot should come away easily now. Peel off the skins and cut off the edges.
- Now chop up the beetroot into cubes or sticks, however you prefer.
- Heat oil in a wide bottomed pan.
- Once oil is hot, add black mustard seeds and allow them to splutter.
- Add curry leaves and let them crackle. Add red chillies and asafoetida immediately after.
- Add the chopped beetroot and fry for a minute.
- Add the sambar powder, salt, sugar and fry well for about a minute or two.
- Switch off the stove. Immediately add freshly grated coconut and mix well.
This tastes fantastic with Sambar Rice, Rasam Rice, Curd Rice and even Chapathis. Try it !