The only kootu that my daughter relishes is the coconut curried beets. So, I have been a regular customer of beets at the farmers market. They are so fresh and color full and cooks well. I personally do not eat beets and I always try to escape cooking it. Since my daughter enjoys beets, I decided to cook them for her. The problem with that is, I did not want to taste what I had cooked. I know it tastes good only because there are requests for seconds.
Measuring Cups and Spoons
Beets - 3 finely cubed
Water - Enough to cover the chopped beets plus 1 cup
Sambar Powder - 3/4 tsp
Asafoetida Powder- a few shakes
Kootu Podi - 2 tbsp
Mustard Seeds - 1/2 tsp
Coconut - 3 tbsp
Curry leaves - a few
Cumin Seeds - 1 tsp
Udad Dal - 2 tsp
Cooked Thoor Dhal - 2 ladles
Oil - 1 tbsp
Red Dry Chillies - 1
1. Add chopped beets, water, sambar powder, salt, asafoetida and cook the beets covered until the beets are fully cooked ( 10- 12 minutes).
2. Add cooked thoor dal, kootu podi and mix well. If more water is required add 1/2 a cup.
3. In a seasoning wok heat the oil, add asafeotida, mustard seeds and allow for the seeds to pop. Once it starts to pop add udad dal, cumin seeds, dry chillies and toast. Add coconut and mix until it starts to toast. Remove from heat and add to the kootu.
4. Garnish with curry leaves and serve them hot with rice, sambar or rasam.