Beetroot Curry

Did you know that this wonder vegetable is known as a super food, which contains all the goodness such as iron, potassium and vitamins. Beetroot can be eaten raw as in salads, vegetable burgers or sandwiches or beet juice which is very popular.  Beetroot reduces blood pressure within 24 hours of consuming – it is no wonder that is a popular vegetable!

It retains the goodness when uncooked. However, beetroot when steamed, boiled or cooked is just as good!!It helps reduce blood sugar as well…
My preference is to chop the beetroot in half and cook the vegetable in the pressure cooker for a couple of whistles.
Cool and then peel, dice, chop or grate the cooked vegetable depending on the dish that you would like to make!

Juice made with raw beetroot or with a combination of ginger, celery and apple makes a very delicious healthy nutritious drink too!!!
The most popular dessert in India made with this exotic vegetable is the Beetroot Halwa – the core ingredient being this super vegetable – Beetroot! –

Ingredients to serve 6 people

2-3 Cups Finely chopped Beetroot (after cooking the beetroot in the pressure cooker)
2 Tsp. Oil
1 Tsp. Mustard Seeds
1 Tsp. Urad Dal
1 Red Chilli
Few Sprigs of Fresh Curry Leaves (Optional)
2 Tbs Freshly Grated Coconut or
1 Tsp Curry Powder
1-2 Tsp Salt

Beetroot Curry

Beetroot Curry

Preparation

Chop the beetroots in half and pressure cook it
Cool, peel and chop it into fine cubes and set aside

Heat the oil in a pan. Add the mustard seeds
When the mustard seeds crackle, add the urad dal, red chilli and curry leaves.
When the urad dal turns brown, add the chopped beetroot and fry for about 2-3 minutes
Add the curry powder or coconut and fry for about a minute or so.

The curry is now ready to be served.

Note: Curries are great accompaniments for sambhars and rasams or if you are like my family we love to mix it with plain cooked rice and a little ghee for taste!!

 

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