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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