I make beet root curries in tww different ways.One with coconut and other with potato which sometimes even goes with chapati because it is a little spicy and with potato of course.The only difference is the coconut.If you want to avoid the coconut you can dice a potato and do it the same way.have a look at both the pictures.
- Beet root 1/2kg
- Chilli powder 1tsp
- Turmeric powder 1/2 tsp
- Coconut scrapings 2tbs
- Oil 1tbs
- Mustard seeds 1tsp
- Urad Dal 1tsp
- Red chillie 2
- Asafoetida a pinch
1.Heat a pan and add oil and mustard seeds.when it crackles add urad Dal,red chillies and asafoetida.
2.when the dhal becomes slightly brown add the finely diced beet root.
3.Add salt,turmeric powder and chilli powder and allow it to cook for 10 minutes with a little water sprinkled on it.
4.Close with a lid and cook for ten minutes.
5.when the beet root becomes soft add coconut for garnishing.
6.Serve along with sambhar,rasam and rice.