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Wednesday, March 14, 2012

Beetroot Kootu


Beetroot Kootu:

Beetroot is rich in many medicinal values. It is known to purify the blood, reduce blood pressure. It’s my favorite vegetable. Now let me go to the recipe..


Ingredients:

Beetroot – 2 (medium sized)
Moong dhal – 1 cup
Green chilli – 1
Coconut (Grated) – ½ cup
Cumin seeds – 1 tsp
Pepper – 1 tsp
Curry leaves – few
Coriander leaves – few
Garlic – 3 cloves (optional)
Salt – for taste

For tempering:

Ghee– 1 tsp
Mustard seeds – ½ tsp
Asafoetida / hing – ½ tsp
Curry leaves – few

Preparation:

Chop beetroot into small cubes.

Method:

Pressure cook beetroot and moong dhal for 3 whistles.
Grind coconut, garlic, green chilli, pepper, cumin seeds, curry leaves, coriander leaves in a mixie to a fine paste.
In a Kadai, do the tempering, add the cooked beetroot dhal and beetroot and cook on low for 2 minutes by adding salt.
Now add the grinded paste and cook it in simmer for some more time.
If you find the consistency too thick you can add little water. Cook on low flame for 3 minutes and turn off the stove.

There you go, Beetroot Kootu is ready J It goes well with steamed rice / roti / phulka.  

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