The Homemade cooking

Beetroot curry, is one of my favorite from childhood. I like the chopped and grated version. Diehard fan of halwa..!

It’s definitely healthy and tasty too.!

A simple poriyal/curry to go with rice. A mild change in this recipe is that adding RASAM POWDER to the curry. It does give a unique flavor and taste to it. Do try and comment below.

Let me write down the recipe here.

INGREDIENTS:

Beetroot-1 big

Onion-1 big

Green capsicum- 1/2

Garlic cloves-2 big

Ghee-3 teaspoons

Mustard -3/4th teaspoon

Urad dal- 1 teaspoon

Curry leaves

Turmeric powder-1/2 teaspoon

Red chili powder – 1/2 teaspoon

Salt – as needed

Asafetida – 1/2 teaspoon

Rasam powder- 1& 1/4 tablespoon

Grated coconut – 1 tablespoon

METHODOLOGY:

1.Grate the beetroots, chop onions and capsicum and keep them ready. Finely chop the garlic cloves and keep it aside.

2.In a pan add the ghee and once it sets to the temperature add mustard and urad dal and let it splutter. Then add the curry leaves and onions and garlic.Sauté them for couple of minutes and then add the green capsicum.

3.To it add turmeric, asafetida, chili powder and salt. Then add the grated beetroot and mix well.

4.Now add in the Rasam powder mix everything together and cover it with a lid to cook the curry for atleast 5 to 7 mins on medium to low flame without burning the stuff.

5.At last add the grated coconut, toss well together and serve hot with rice.

Goes well with sambar, Rasam and curd rice too.

Here is the result.!