Masala Beetroot (மசாலா பீட்ரூட்)

Beetroot, the bright red colored vegetable is rich in minerals, vitamins and anti-oxidants. In South Indian cuisine beetroot is cooked as poriyal or salad. However, beetroot soup, raitha or juice can also be prepared. Here is a simple recipe that combines beetroot with select masala powders. You can serve this colorful, spicy, tasty masala beetroot with either chappati or rice and dhal.

Ingredients: (Serves four)

Beetroot – cut into long thin strips, 3 teacups or 600ml

Onion – 1 no, sliced

Ginger julienne – 1 tablespoon (cut into long thin strips)

Green chillies – 4 no, slit lengthwise

Salt – to taste

Turmeric powder – ½ teaspoon

Coriander powder – 2 teaspoons

Cumin powder – 1 teaspoon

Amchur or dry mango powder – ½ teaspoon (மாங்காய் பொடி)

Cooking oil – 1 tablespoon

Curry leaves – a few

Masala Beetroot (மசாலா பீட்ரூட்)

Method:  Heat oil in a kadai, add sliced onions and sauté till they become transparent. Add beetroot pieces, green chillies, salt, turmeric powder, ginger julienne and little water. Mix well. Cover and cook on low flame, till the vegetable is done and water is fully absorbed. Add Coriander powder, cumin powder and amchur powder. Mix well and fry for few minutes and switch off the fire. Garnish with curry leaves and serve hot with chappati or rice and dhal. 

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