Thursday, March 5, 2009

Beetroot Curry

Beetroot is a commonly available salad vegetable. It is the best vegetable for health conscious people. Amma tells us that it purifies the blood. Beetroot curry is one of our favorites and of course we learnt it from Amma.

Preparation time 15-20 mins

Serves 2


Beetroots 2
Green chillies 2
Curry leaves 4-5
Refined cooking oil 2 tsp
Mustard Seeds (Aavaalu) 1tsp
Cumin seeds (Jeera) 1tsp
Black Gram (urad dal/uddi pappu) 1tsp
Salt to taste

Coriander and grated coconut to garnish


Slice the beetroots into cubes of eatable size. Slit the green chillies.

Take a Kadai/pan and add 2 tsp of oil. Once oil is hot add 1tsp of mustard seeds and as they splutter add the tsp each of cumin seeds, black gram and curry leaves (karvepaku).

Add the green chillies and sauté for half a min. Add the sliced beetroot and sauté for half a min.

Add ½ cup water and leave for cooking. Once the water has evaporated and the vegetable is cooked, which may take 7 to 10 mins, switch the stove off.

Garnish with finely chopped coriander and grated fresh coconut. Beetroot curry is done.

Beetroot curry can be had with rice, but we just love the beetroot curry and piping hot chapattis combination. Amma says this combo is a perfect nutritious Breakfast, and we can only agree to this fact.


Anonymous said...

wowwww onleee it was... tastes heavenly with chapatis!

maya said...

dont we need to add the coconut while its cooking..? as in after the beetroot finishes boiling..?

Pratnee said...

Hi Maya,

Grated coconut or for that matter any kind of coconut unless a part of any of the powders should not be added while cooking. Coconut, when added into oil or kept on heat burns and gets spoilt. That gives a very odd taste. Not just for beetroot curry, but whenever we make anything it is always better to garnish with coconut only as that will also give a fresh taste and aroma jus like coriander.

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