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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.
Nutrition
- Beetroot - 3 nos
- Potato - 1 no
- Onion - 1 no
- (chopped)
- Tomato - 1 no
- (chopped)
- Coriander seeds - 3 tsp
- Bengal gram(Kadalaparippu) - 2 tsp
- Red chillies(Kollamulaku) - 3 nos
- Salt - As reqd
- Turmeric powder - 1/2 tsp
- Grated coconut - 1/2 cup
- Curry leaves - A few
- Oil - 2 tsp
1)Cook beetroot and potato in a pressure cooker for about 7 mins or upto 3 whistles.
2)Heat up a pan or a kadai.
3)Fry coriander seeds, Bengal gram and red chillies, till they become golden brown in colour.
4)Grind it nicely with shredded coconut by adding enough water.
5)Heat 2 tsp of oil in the pan.
6)Add onion and saute.
7)When the colour changes, add tomato and fry well.
8)Add cooked beetroot and potatoes and mix well.
9)Add salt and turmeric powder.
10)Allow Beetroot curry to boil.
11)Remove Beetroot curry from flame.
12)Add curry leaves to Beetroot curry.
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