I had already given the health benefits of Beetroot in my earlier postings where I used Beetroot as the main vegetable for the dish. To recap, it is packed with essential nutrients. Beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Research shows that antioxidants, such as those found in beets, reduce the risk of diabetes complications, including retinopathy, kidney disease, neuropathy and diabetic foot disease, cardiovascular disease. In whatever way you look, Beetroot is a very healthy vegetable. We will see a very simple recipe to make using this great Beetroot which goes well with Rasam, Kulambu and Sambar Rice.
Ingredients:
Beetroot medium sized – 2
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Onion – 1 (finely chopped)
Green Chillies – 3 (slitted)
Curry Leaves – from 1 twig
Garlic – 6 pods (crushed)
Chilli Powder – ¼ tsp
Asafoetida – one pinch
Salt – to suit one’s taste
Coriander Leaves – 2 tbsp
Method:
Wash the Beetroot very well in running water. Wipe them and then peel off the skin. Grate the Beetroots.
Heat the Oil in a pan. Add Mustard, Channa Dal and Urad Dal. When Mustard splutters and the Dal turns pink, add the Onion, Green Chillies and Curry Leaves. Sauté till the Onion turns translucent.
Add the grated Beetroot, crushed Garlic and Chilli Powder. Add Asafoetida. Sprinkle 3 to 4 TBSP of water. Cook for 6 to 8 minutes covered with a lid in medium flame stirring them in between. Add Coriander leaves. Stir them well.
Transfer to serving bowl.
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