On the menu today is Beetroot or Beets Masala Curry. I have seen that beets are not really a favorite of most people. And mostly everyone eats it in salad or a beets soup. Some people make beetroot poriyal or beetroot dry curry. Beets I know have great nutritional value with all the vitamins and minerals they contain. They are a natural detox vegetable and help purify blood. I read somewhere too that beets were actually used as an aphrodisiac – they are nature’s Viagra
This delicious curry dish is a recipe handed down by my grandmother who used to make many dishes in a similar fashion. The fresh ground masala in this recipe really lends it self well to the beets taking it to a whole new level. Serve this with roti and you have a great meal!
You will need:
4 Beets – Peel, wash and chop or grate in a Food processor (if you dont have a food processor, you can chop the beets into tiny cubes or grate with a large hole grater)
1 Medium onion – Chopped into cubes
Seasoning ingredients: Mustard seeds, urad dal, hing or asofoetida
Salt to taste
For the masala paste:
2 tbsp grated coconut
3 Green chillies
1 small piece Cinnamon stick or dal chini
2 small cloves
2 small pods garlic
2 sprigs fresh cilantro or coriander leaves
Grind all of the above into a smooth paste with some water. Keep aside.
1. In a pan, heat the oil. Add the seasoning ingredients. Allow the mustard seeds to splutter and the urad dal to turn golden brown.
2. Add the curry leaves and the chopped onions. Saute for a few minutes until golden brown.
3. Add the chopped/grated beets. Add salt to taste and 3/4th cup water. Cover with a lid and cook until almost cooked.
4. Add the ground masala paste and mix well. Cover again with the lid and cook until almost dry. Ensure that the raw smell of the masala paste is gone.
5. Serve hot with Roti.
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