Beetroot Kari

We all know that beetroot offers a lot of medicinal benefits. Somehow I haven't had the opportunity to eat this vegetable until recently (probably just once in my entire life).
I have always stayed away from this vegetable for no particular reason! (maybe it was the color, heh!!)

One of my friends had come down to visit us and she bought the beet, promising to make a "Beetroot Salad" sometime during her stay, but eventually she din't have the time to get to it. So the Beetroot is still sitting in our fridge and I wanted to try making a simple kari with it.


Beetroot Kari

Ingredients
Beetroot (பீட்ரூட்)- 2-3
Dry Red Chillis (காய்ந்த சேப்பு மிளகாய் ) - 1-2
Split Urad dhall (உடைச்ச உளுத்தம் பருப்பு)- 1 teapoon
Mustard seeds (கடகு) - 1 teaspoon
Salt (உப்பு)- 1/4 teaspoon (add to taste)
Cooking Oil (எண்ணை) - 1/2 teaspoon
Asafoeteida powder (பெருங்காய போடி) - 1/4 teaspoon
Coconut shreds (துருவின தேங்காய்) - 2 teaspoons
Curry leaves (கருவேப்பிலை) - 4-5

Procedure

1) Peel the skin off the beetroot and dice it into small cubes
2) Heat Oil in a non stick pan
3) Add asafoeteida powder, urad dhall and saute it well
4) Pinch the red chillis and add them to the pan. Fry the red chillis without turning them black
5) Add mustard seeds and let it pop
6) Add curry leaves and slightly saute it
7) Add beetroot and saute it well for about 5 minutes on medium heat
8) Add salt and cook for another 5 minutes
9) Finally before turning off the heat, you can optionally add coconut shreds and mix it well.

I use the same method for cooking other vegetables like : cabbage, beans, carrot etc. Serve as a side dish for rice.

Serving size: 2