Beetroot kuzhambu [ Beetroot Curry ]

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