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–+ servings

Beetroot Koottu Kuzhambu

A typical south indian accompaniment to meal
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Tamil
Servings 4 people

Ingredients
  

  • 3 nos Beetroot
  • 2 tbsp Groundnuts/Peanuts
  • Tamarind Lemon size
  • 2 tbsp Toor Dhal pressure cooked, Tuvara parippu
  • 1/4 tsp Turmeric Powder
  • 2 tsp Sambar powder
  • Asafoetida powder A pinch, Kayam
  • Salt As reqd
  • 2 sprigs Curry leaves
  • 1 tsp Mustard seeds
  • 2 tsp Urad dhal Uzhunnu parippu
  • 2 nos Dry red chillies
  • 3 tsp Coconut fried in oil, grated

Instructions
 

  • Cut beetroot into small cubes.
  • Pressure cook beetroot and whole groundnuts along with turmeric powder, salt, asafoetida powder, curry leaves, sambar powder and tamarind water(thick) using enough to cover the beetroot.
  • Pressure cook for 3 whistles and simmer for 5-7 minutes.
  • Heat oil in a pan and once hot, fry the grated coconut and keep aside.
  • Add mustard seeds to oil and once it splutters, add urad dhal, dry red chillies and curry leaves.
  • To this, add pressure cooked beetroot and simmer for 5 minutes.
  • To the above, add cooked toor dhal and simmer for another 5 minutes.
  • Add water according to your consistency requirement and simmer for 5-7 minutes.
  • Garnish with fried coconut.
  • Enjoy with plain steamed rice or as an accompaniment to moor kuzhambu.
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