Saturday, 5 July 2014

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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