Beetroot Delight

This recipe is one of my favourites. When it comes to beetroot, people especially children don’t seem to like it. But the preparation I am sharing with you now, is one of the best tasting vegetarian food ever. This is also offered to Gods in temples in South of India. I have added a few things of my choice in this recipe.

Serves 4

Ingredients

2 beetroots (peeled and grated)

1 green chilli chopped very fine

2 tbsps of freshly grated coconut

1 tbsp of oil

1/2 a tsp of mustard seeds

1 tbsp of mixed pulses like chana dal, split urad dal and tur dal

A pinch of asafoetida

2 cloves of garlic peeled and finely chopped

Salt to taste.

Procedure

Take a shallow pan with lid and put it on the flame.

Add oil and once hot, add mustard seeds. Let them crackle and then add asfoetida and chopped garlic.

Now add the mixed dals and then add grated beetroot. Saute and now cover and cook for ten minutes on low heat. Don’t add water.

After 10 minutes remove the lid and mix everything and now add grated coconut and green chillies.

Mix everything well and let it cook uncovered for a few more minutes. You can add red chilli powder if you want it hot because beetroot tends to tender a sweet taste which is why it isy not like by many.

This is usually served with plain rice. If there are leftovers, this can be used as an excellent colourful dip or raita when combined with hung curd or thick creamy yogurt.

4 thoughts on “Beetroot Delight

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