A very quick and easy recipe that can be made during our lazy days. I make this curry often and serve it with curd rice, sambar and rasam.
Preparation Time. 10 minutes
Cook Time. 15 minutes
Recipe Reference. Mrs. Mallika Badrinath
Recipe Cuisine. India
Recipe Category. Side dish
Beetroot – 2 (medium-sized)
Red chillies – 3
Mustard seeds – 1/4 teaspoon
Urad dal – 1/4 teaspoon
Sugar – little
Salt – as desired
Oil – as desired
Note. The ingredients shown will vary with the original quantity.
1. Grate the beetroot using the big holes in the grater. Heat oil in the pan. Add mustard seeds and urad dal and wait till it splutters. Then, add red chillies. Fry for a minute.
2. Add grated beetroot.Add little water say (less than 1/4 cup of water) to the grated beetroot and close the lid. Let it cook till the water is absorbed well. Then, add salt and sugar according to your taste and stir once before you bring the pan down.
Now, Beetroot Curry is ready!
Serve. Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal (No garlic and onion), Keerai Masiyal, Pavakkai Pitlai/Bittergourd Pitlai, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar,