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)
Prep time : 10 mins, cook time : 8 mins. Serves :
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.