When it comes to health and taste , no vegetable can beat the beet . One of my favorite vegetables and also a very versatile one. You can make a stir fry like this one or you can make rasam(sorbet) using this , you can also make sambar and halwa out of beets , you can make anything you want using beetroot.
This preparation of beetroot is similar to a kerala style thoran. The specialty of my recipe is I’ve not cooked this in pressure cooker. This is entirely cooked in a kadaai or wok . Cooking the beets in pressure cooker can make it loose its rich red or magenta color and also its nutrition. I’m against cooking anything in pressure cooker , but sometimes I cook the dal in the cooker. But veggies , a strict NO.
I used 3 small beets for this dish , if they are medium in size 2 should do. This serves for 2 people. First wash and peel the skin. Chop them into small cubes and set it aside.
Take a kadaai or wok , on medium heat , add any cooking oil of your choice (I used rice bran oil) 3-4 tbsps should be sufficient , once the oil is heated up sprinkle asafoetida , add in a tsp of mustard seeds , a tsp of white urad dal , a tsp of channa dal and saute them. Now break 3 dried red chillies and add it with the other ingredients , these red chillies are the only source of spice for this dish , you cannot replace this ingredient with anything else for this dish. Saute them thoroughly for about a minute. Now add in the chopped beetroot and mix .
Now sprinkle 2 tsps of sugar , sugar helps in retaining beetroot’s color and also when you add grated coconut in the end sometimes it might turn sour , to balance the taste sugar is added. Lastly add the salt that is required for this dish and add about 150 ml of water , give this a good mix and close this with a lid.
Increase the heat and allow it to cook for about 15 minutes or until the beetroot is cooked ( To check if they are cooked , insert a knife in one of the pieces , it should go in easily) or all the water is absorbed. If you find the beetroot under cooked and there is not water left then add some more water (Not too much) and close this again and allow it to cook further. Stir this in between you don’t want it to be charred at the bottom. Remove the lid and give this a good mix.
Switch off the heat and add a nice generous amount of freshly grated coconut. For this dish I prefer to use freshly grated coconut , but if you wish to use desiccated coconut , then I leave that choice to you. Mix the coconut and beets and serve this hot.
Beetroot paruppu thengai karamadhu
- 3 Beetroot (small , if medium in size then two)
- 3 – 4 tbsps oil
- 1 pinch asafoetida
- 1 tsp mustard seeds
- 1 tsp white urad dal
- 1 tsp channa dal
- 3 dried red chillies (important)
- 2 tsps sugar
- 150 ml water (or more)
- 1 handfull freshly grated coconut
- Peel and Chop the beetroot to small cubes
- In a wok or kadaai , on medium heat add oil , asafoetida , mustard seeds , white urad dal , channa dal , and break the dried red chillies ( remove its stalk).
- Now add the chopped beetroot and mix.
- Add sugar , salt and water and mix. Increase the heat to high and close this with a lid.
- Let this cook for about 15 minutes or until the beetroot is cooked and all the water has been absorbed.
- Switch off the stove , add freshly grated coconut , mix this thoroughly and serve it hot.
The time taken to cook beetroot depends on the quality of it. Some variety of beets do not cook at all and remain under cooked , so make sure to buy good ones from a reliable vendor.