Thursday, January 27, 2011

Beetroot puttu/ Beetroot curry

     Beetroot is my son's all time favorite vegetable. So I always try something new. When I was a kid, my mom used to make carrot puttu occasionally. Beetroot is used traditionally as a blood building food. Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron.

Serves up to 2-3 

2 cups of grated beetroot
1/4 cup of powdered coarsely roasted gram
1 small onion
2 green chillies

1 tbsp of ginger
1/2 tsp of mustard
1/2 tsp of cumin seeds
8 curry leaves
pinch of asafoetida
1 tbsp of oil
salt as required


1. In the preheated pan, add oil.  Add mustard and cumin seeds, saute for a minute. Add asafoetida and curry leaves, as the mustard sputters add chopped onion, green chillies and ginger.
2. Once the onion turns golden brown add beetroot. Saute well and sprinkle little water.
3.Close the lid and cook till beetroot is 75% done. Now add powdered roasted gram and saute for 5 minutes.
4. Beetroot puttu is ready.



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