Apr 5, 2009

Beet Root Gravy / Kulambu

In all fairness I like the sweet root vegetables (Carrot, Beet root) but I don't like to use in kulambu or chutney, at least have not found out a way until now. But I tried to make a spicy kulambu using beet root with a slight variation of Thakaalai (Tomato) kulambu. Some goodness of beetroot is that it contains very less fat, low in calories and is a great source of fiber, vitamin c, magnesium and iron. Beet root contains the natural red (disliked by most) coloring agent BETAINE. It is used for cancer treatments. Let's hit the recipe.


For seasoning :
Mustard seeds - 1/8 tsp
Fennel seeds - 1/4 tsp
Cilantro or mint

For Paste:

Beet root - 1 cup, peeled and cubed
Split Bengal Gram - 1 tsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1/4'
Cloves - 2
Fennel seeds - 1/2 tsp
Grated coconut - 2 Tbsp
Oil - 2 tsp
Red chili - 2 *
Tamarind Paste - 1 tsp
Salt *


Cook the beets on stove top until it becomes soft. Heat a tsp of oil and roast all the ingredients except beets. Let it cool and blend all the ingredients along with the beets, add water to get the desired consistency. In a small pan heat the remaining oil and add mustard and fennel seeds. When starts to sizzle add the paste and let it boil for a minute. Serve with idly, dosa or with rice.

Tip : To cook the beets, microwave for 2 minutes without adding water


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