BEETROOT KOOTU:
I never tried this before my marriage, my mom used to make some poriyal and curry using this rich –dark pink Rooty vegetable “Beetroot” and we thoroughly enjoyed that. Post marriage I have some leisure time of preparing food that too for two of us. So I do try most of the unique varieties of recipes and luckily most of the dishes turned out very well. This is one of the unique and tasty kootu. Do try and njoy.
Some of the benefits of beetroots are
- These are excellent source of Folic Acid, which helps to reduce the risk of birth defects
Ingredients:
- Beetroot – 1 cup
- Pasiparuppu/moong dhal – ½ cup
- Small onion/shallot – 5 nos (halved)
- Garlic – 3nos (crushed)
- Cumin seeds/ seeragam – 2tsp
- Asafetida – ¼ tsp
- Manjal podi/Turmeric powder – ½ tsp
- Grated coconut – 2tblsp
- 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 and diced the beetroots and cut the onions.
In a pressure cooker add moong dhal, small onion, garlic, 1 tsp cumin seeds, asafetida, and turmeric powder along with the diced beetroot 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 Beetroot dhal mixture along with req amount of salt.
Step 3:
Meanwhile grind the coconut and cumin seeds finely and pour the mixture into the kootu and bring it to boil and turn off the flame. Serve hot with a scoop of white rice or chapathi.
