BEETROOT CURRY/ Beetroot Coconut Masala Curry

Beetroot is a healthy vegetable.We should include them into our diets.Beetroot reduces bad cholesterol and helps to reduce blood plessure.Beetroot Curry is a delecious gravy combined with Tur dal in Coconut Masala paste.The recipe is very simple and very tasty.Use of Onion is completely optional.You can give normal tempering if you prefer.Beetrot itself has sweetness.So do not add more Jaggery than recommended.

The following ingredients are needed to prepare this lip smacking Beetroot Curry .

Ingredients :-

Tur dal.                 -1/2 cup
Beetroot.               -2medium size
Turmeric powder. -1/4 tsp
Jaggery.                -a small lemon size
Tamarind.             - a small goose berry size.

For grinding Coconut Masala:-

Coriander seeds.         -2tsp
Urad dal.                      -1/2tsp
Chana dal.                    -1/2 tsp
Red chilly.                     -4
Black Pepper.                 -5
Jeera.(Cumin seeds).      -1/2tsp
Methi seeds (Fenugreek).-1/4 tsp
Curry leaves.                   -1 spring
Coconut grated              . -1 cup
Salt.                                  -to taste

For Seasoning :-

Coconut/Oil.     -2tsp
Urad dal.          -1/2tsp
Mustard seeds. -1tsp
Curry leaves.    -1 spring
Onion.              -1 medium.size.(optional)

Preparation:-

Remove the outer skin of the Beetroot with a peeler.Wash and chop into small cubes.Keep aside.
Pressure cook Tur dal with chopped Beetroot cubes adding 1cup Water till soft.

Heat 1tsp oil in a small pan and roast Coriander seeds till a slight aroma comes out and keep aside.

In the same pan roast Urad dal, Chana dal, Methi seeds, Pepper, Jeera, Red chillies, and Curry leaves till the Urad dal and Chana dal slightly changes the colour.

Grind Coconut grating along with all the roasted items to a fine paste adding little water.Keep aside

Soak Tamarind in 1/4 cup Water and squeeze to get the Tamarind Pulp.Keep aside.

Crush or powder the Jaggery.Keep aside.

Method :-

Take 1/2 cup Water in a vessel and add crushed Jaggery and 1/4 cup Tamarind Pulp. Boil well till the Jaggery melts.

Transfer the cooked Beetroot cubes and Tur dal into the Jaggery Tamarind mixture in the vessel from the Pressure cooker.Add Turmeric powder and little Salt.Let it boil for 2 minutes.

Add the ground Coconut Masala and mix well.Add little more Water to bring the Curry to the right consistency and boil for 2 minutes. Switch off the flame.

Heat 2tsp Coconut oil in a tempering Pan Add Urad dal and splutter Mustard seeds. Add Curry leaves and saute well.

If you are using Onion add the finely chopped Onion now and fry till the Onion turns transparent.
(Use of Onion is completely optional.)You can give normal tempering if you prefer.

Transfer the tempering into the Beetroot Curry in the vessel.

A lip smacking and delecious Beetroot Coconut Masala Curry is ready to relish with hot Rice.