Name: Beetroot Koottu Kuzhambu
Prep time: 20 min
Total time: 20 min
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)

Beetroot Koottu Kuzhambu

A typical south indian accompaniment to meal

Print Recipe

Prep Time 20

Total Time 20

Cuisine Tamil

Servings 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.

Tried this recipe?Let us know how it was!

Beetroot Koottu Kuzhambu