Beetroot (or beet as is popularly known locally) is a rich source of antioxidants and practically needs no introduction. I usually make poriyal (stir fry), peanut-salad, cutlet or even mini burgers with this root vegetable.
It has been linked with better stamina, improved blood flood and lower blood pressure. the vegetable became popular in Roman times and it was used to treat fever, constipation, wounds, skin problems - and was used as an aphrodisiac.Most beetroot on sale is round and red, but yellow, white and stripy versions are available.The beetroot taste is described as sweet, earthy and tender to eat. It is grown in the ground and is related to turnips, swedes and sugar beet (Source : here)
Today is a vegan chutney / dip thats delicious to go with your Idli / Dosa/ Pongal / Paratha. Even tastes yum with Rasam and rice. Linking to bookmarked recipes under BM 50.
Prep time : 10 mins, cook time : 8 mins. Serves : 4
Cuisine : Indian | course : accompaniment / chutney
Keeps for 1-2 days under refrigeration.
- Fresh Beetroot - 1 large
- Coconut grated - 1/2 cup
- Garlic pods - 2 medium (optional - I made it both with and without)
- Channa dal - 2 TBSP
- Urad dal - 1 TBSP
- Dry Red chillies - 2 nos
- Salt - to taste
- oil - 1 TBSP
- Tamarind - small roundel (about 2-3 gms)
- Tempering : Mustard seeds, asafoetida, urad dal (1/2 tsp), curry leaves
- Wash, peel and slice the beetroot into thin strips using a mandolin slicer (you can chop them into chunks but sauteeing sliced strips is far easier).
- In a pan, heat oil, saute urad dal and channa dal, red chillies till golden brown (about 2-3 mins), remove to a plate. Add beetroot, garlic (if using), tamarind and saute till raw smell disappears (about 3-4 mins on low/ medium heat). Remove. Cool and grind with coconut, salt to a smooth thick paste. Adjust salt and seasonings.
- Prepare tempering with the ingredients, top onto chutney and serve immediately.