Beetroot Karakuzhambu

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It is good to include it in our diet once in a week. It is a very simple stir fry which goes well with rice.

 Ingredients:

• Beetroot (chopped)
• 7 nos – Sambar onion (chopped finely)
• 1 no – Tomato (chopped finely)
• 2 clove – Garlic (chopped)
• 1 no – Green chilly (slit open)
• 1/4 tsp – Turmeric powder
• 1 1/2 tsp -  Red chilli powder
• 2 tsp – Coriander powder
• 1 no – Tamarind (blueberry size)
• Salt as needed
• Water as needed

For grinding:

• 2 tbsp – Coconut grated
• 1 tsp – Fennel seeds (sombu)

Seasonings:

• 1 1/2 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram
• 4 or 5 nos – Curry leaves

Preparation method:

1. Heat a tsp oil in a pan, add chopped beetroot and fry for few minutes, set aside.
2. Grind items given for grinding to a smooth paste. Set aside. Soak tamarind in warm water for few mins and set aside.
3. Heat oil in a pan, season with items given for seasoning. Add onion, garlic and green chilly along with required salt and saute until golden brown.
4. Add tomatoes saute till it is massy. Then add all powder masala and saute until raw smell goes. Now add sauteed beetroot and mix well.
5. Add tamarind juice and water (desired consistency) allow them to cook for 5 to 7 mins. Finally add ground paste and mix everything well. Allow the gravy to cook for another 5 minutes. Serve hot with white rice and appalam/papad.