BEETROOT GREENS/ KEERAI KOOTU
We never had a chance of tasting this delicious greens in our home town, when I came to US I use to buy Beetroot all the time (one of my all-time favorite veggie, still I remember during my childhood I fond of eating colorful food, that time we don’t have internet/ dish channel. Exposure is very less when compared to present life. Still my mom experiment variety of dishes this Beetroot rice-pink rice is my favorite one. When I came to know it’s made from beetroot that day onwards I’m the great fan of Beetroot)
This Beet-Greens are really amazing. These are great source of fiber and packed with Anti-oxidants. They are good source of votami B6, potassium and magnesium and these are low-fat and cholesterol and here is the recipe for the healthy and delicious Beet-Greens with our classic-south-indian touch.
Ingredients:
- Beet-Greens – 2cup
- Pasiparuppu/moong dhal – ½ cup
- Small onion/shallot – 5 nos (halved)
- Garlic – 2nos (crushed)
- Cumin seeds/ seeragam – 1 tsp
- Tomato – 1 (sliced)
- Asafetida – ¼ tsp
- Manjal podi/Turmeric powder – ½ tsp
- Water – as req
- Salt – as req
For tempering:
- Gingelly oil – 2 tsp
- Kadugu/ mustard seeds – 1tsp
- Urad dhal/ ulundhu – 1tsp
- Dry red chilli – 3 nos
Procedure:
Step 1:
Wash, clean and cut the beet greens along with the stems.
In a pressure cooker add moong dhal, small onion, garlic, tomato, cumin seeds, asafetida, and turmeric powder along with the beet-greens and pour some amount of water as required to your dhal and pressure cook it for about 2 whistles.
Step 2:
Place a kadai add a tsp of gingelly oil, once the oil get hot add mustard seeds and urad dhal and let it splutter, now add the broken red chilies saute for a while, add the tempering into the Beet-Greens dhal mixture along with req amount of salt and serve hot with a scoop of white rice and njoy.
