Beetroot/beets as popularly called in North America is a root vegetable and excellent source of Vitamin B.They can be eaten raw in a salad or cooked. Indian cuisine has a lot of recipes using this colorful veggie.

Today’s dish is an Udupi recipe that I learnt from my mom. Most coastal cuisines use coconut oil in the dishes.For those who love the taste of coconut oil, it truly enhances the taste of the dish.

So here is the recipe for Grated Beetroot curry:

RECIPE:

Video Link: Grated Beetroot Curry

Preparation Time: 10 minutes

Cooking time: 10-12 minutes

Serves – 2 to 3 people

INGREDIENTS:

Beetroot – 2 medium sized – grated

Green Chillies – 2 to 3

Curry leaves – few

Tamarind Paste – 1/2 tsp

Jaggery – about the size of 1/4 lemon

Water – 1 cup

Salt – as per taste

For Tempering:

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Asafoetida – 1/2 tsp

Curd Chillies – 2 to 3

METHOD:

In a deep bottomed pan, add the grated beets, green chillies, curry leaves, 1/2 cup water and salt. Mix well and boil for about 3-4 minutes.

Now add the tamarind paste, Jaggery and the other 1/2 cup water. Mix well.

Cook for about 10-12 minutes or till done.

Next, prepare the tempering with coconut oil and the ingredients mentioned under the ‘for tempering’ section.

Add the tempering to the beetroot curry and mix well.

Serve hot with hot rice or chapathi 🙂