Beetroot Curry is a simple and delicious dish popularly made in the South Indian cuisine. This delicious Beetroot Curry recipe is made with diced beetroot cooked with buttermilk spiced with dry red chillies and seasoned with little mustard seeds, curry leaves and asafetida making it flavourful and yummy.
Beetroot Curry Sweet & Sour In Taste:
Beetroot Curry gives an amazing mixed sweetness from the beetroots and sourness from the buttermilk combined with the aroma of fresh curry leaves and hing.
Beetroot Curry Healthy & Nutritious:
Beetroot Curry is a healthy and highly nutritious dish, low in fat and easy to digest. Beetroots are an excellent source of folic acid, fiber, manganese and potassium.
Recipe Of Beetroot Curry:
Preparation time 50-60 minutes
Serves 5-6 people
Ingredients:
Beetroot 1/2 kg diced
Buttermilk 2 cup
Hing a pinch
Mustard seeds 1 tsp
Dry red chillies chopped finely 4-5
Spring curry leaves 1
Water 1 cup
Salt to taste
Oil 2-3 tbsp
Instruction For Cooking:
1. Heat the oil and add mustard, red chillies and the curry leaves.
2. When the mustard starts to crackle, add the beetroot and salt to taste.
3. Cook covered till the beetroot is done.
4. Add the buttermilk, water and the hing and mix well.
5. Heat on a low flame for 2-3 minutes.
6. Eat hot with plain rice.
Variation In Beetroot Curry:
Beetroot Curry can be more variable by adding more ingredients of your own choice. In Beetroot Curry you can also add coriander leaves, green chillies, peas, capsicum to make it more variable as per your taste or choice.
Uses Of Beetroot Curry:
Beetroot Curry can be served at lunch times or some times in dinners at home. Beetroot Curry can be sreved as a side dish with steamed rice or with roti.
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