Beetroot is such a versatile dish, that it can be twisted into so many interesting recipes. The word curry is deceiving to many food lovers, as they might be imagining it to be a saucy/gravy based dish.

A dry vegetable which is popular among the South Indian Brahmin community is called a curry. Serve this dish with hot Tomato Rasam and Steamed Rice.

A very nutritious dish which can be served to children from 6 months of age. Note For children below 12 months, avoid coconut and also coarsely mash the beetroot vegetable.

Serves: 4 persons

Cooking time: 30 minutes Preparation Time: 10 minutes

Ingredients

• 3 cups of chopped beetroot (approximately 3 beetroot – depends on the size)
• ½ cup chopped small onions (optional)
• ½ teaspoon cumin Seeds
• 1 whole dry red chilli
• 4 curry leaves
• ¼ teaspoon asafoetida
• ¼ teaspoon turmeric powder
• ¼ cup fresh grated coconut
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste

Method

Cook beetroot. See Cooking Vegetables

Heat oil in a wok, add cumin seeds, curry leaves, small onion (optional) and red chilli. Sauté until the onions are tender.

Add asafoetida, turmeric powder, beetroot and salt. Saute for few minutes.

Garnish with fresh grated coconut and serve hot with steamed rice and tomato rasam. Alternatively serve with phulka’s and dal

Filed under: South Indian

 Email This Recipe  Print This Recipe

---