Beetroot kuzhambu [ Beetroot Curry ]


Beetroot kuzhambu By


Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice, Paratha, chapathi | Type : Gravy, kulambu, Curry, Masala

Ingredients

  • Beetroot - 1 big
  • Small onion - 4 to 5
  • Garlic - 1 clove
  • Curry leaves – 1 spring
  • Tamarind paste - 1 tbsp
  • Bengal gram - 1 tbsp
  • Urad dal - 1 tbsp
  • Coriander seeds - 1 ½ tbsp
  • Cumin seeds - 1 tbsp
  • Dry red chilli - 1 or 2
  • Coconut grated - 2 tbsp
  • Mustard seeds – ½ tbsp
  • Turmeric powder- 1 tsp
  • Salt  to taste
  • Oil - 4 tbsp
  • Paneer - 1 marinate with salt, pepper, lemon juice and shallow fry with seasoned cumin seeds
  • Coriander leaves - 1 spring

Preparation

  • Peel off beetroot skin, wash and grate.  Heat oil in a same pan then add grated beetroot sauté well then add water. Once beetroot is cooked transfer to a plate.
  • Heat pan with oil roast curry leaves, dry red chiili, then roast bengal gram urad dal. Once turns light brown transfer to a plate. Add coriander seeds, cumin seeds sauté lightly then transfer to a plate. Add chopped small onion, garlic sauté well, add coconut sauté lightly and transfer to a plate to cool.
  • Grind the roasted ingredients, beetroot and salt to fine paste. Add water if required.
  • Heat pan with oil then add mustard seeds. Add curry leaves, tamarind paste and turmeric powder sauté gently. 
  • Cut idly into 1 inch cubical shape then marinate idly and shallow fry with little bit of oil. Add salt if required.
  • Add fried Paneer in to beetroot gravy. Garnish with coriander leaves and serve hot with idli, dosai, rice or chapati

Tip

  • Instead of Paneer, idly cubes can be used.

Beetroot Curry with Idly

Beetroot Curry

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