Beetroot Kootu /Coconut Curried Beets

A very colorful vegetable and highly photogenic is beetroot. Being a big fan of the beets at Sweet Tomatoes, a salad bar in town, I tend to pick up a bunch at the farmers market often. Made this kootu with the beets and enjoyed with some rice.

Gadgets:

Pan

Seasoning Wok

Spatula

Measuring Cups and Spoons

Ingredients:

Beets - 3 finely cubed

Water - Enough to cover the chopped beets plus 1 cup

Salt

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

Preparation:

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.