Beetroot is such a versatile dish, that it can be twisted into so many interesting recipes. A dry vegetable which is popular among the South Indian Brahmin community is called a curry. Steamed and diced beetroots are seasoned with cumin seeds, asafoetida and curry leaves, taste simple and delicious. What more, very healthy for children as it is rich in iron.

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 teaspoon cumin Seeds
• 1 whole dry red chilli (optional)
• 4 curry leaves
• ¼ teaspoon asafoetida
• ¼ teaspoon turmeric powder
• ¼ cup fresh grated coconut (optional)
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste

Method

Steam the beetroot, until soft and tender.

Heat oil in a wok, add cumin seeds,curry leaves, and red chilli. Allow them to crackle.

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.