Beetroot Koottu Kuzhambu

A typical south indian accompaniment to meal

Beetroot Koottu Kuzhambu | Pachakam

Beetroot Koottu Kuzhambu

A typical south indian accompaniment to meal

Category : Vegetarian, Curries

By Sharanya Subramaniam

Published On: 31 Mar 2011

Rating: 3
1 Votes, 0 Reviews
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20 Minutes
Served : 4
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Step 1

Cut beetroot into small cubes.

Step 2

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.

Step 3

Pressure cook for 3 whistles and simmer for 5-7 minutes.

Step 4

Heat oil in a pan and once hot, fry the grated coconut and keep aside.

Step 5

Add mustard seeds to oil and once it splutters, add urad dhal, dry red chillies and curry leaves.

Step 6

To this, add pressure cooked beetroot and simmer for 5 minutes.

Step 7

To the above, add cooked toor dhal and simmer for another 5 minutes.

Step 8

Add water according to your consistency requirement and simmer for 5-7 minutes.

Step 9

Garnish with fried coconut.

Step 10

Enjoy with plain steamed rice or as an accompaniment to moor kuzhambu.

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