Beetroot Coconut Curry

Beets are disliked by most.I seldom buy this purple veggie since V and kids are never fans of it.

Alas!..Our own farm grown beets slowly began filling up my veggie tray forcing me to try something new and believe me this easy-to-make curry went quite well with hot steamed rice, proving to be a good comfort dish on a hot summer noon!.

Ingredients:

Beet root-2 medium-each cut into one inch cubes.

Tamarind-marble sized or a tbsp of thick tamarind pulp.

To Grind:

Grated Coconut-2 cups

Red chillies-10 nos or Chilly powder- 1 ½ tbsps

Shallots-4

Cumin seeds -½ tsp

Turmeric powder-1/4 tsp

To Season:

Oil- a tbsp

Mustard seeds-1/2 tsp

Fenugreek seeds/uluva-1/2 tsp

Finely minced shallots-3

Curry leaves- a sprig

Method:

Cook the beetroot pieces in a pan in just enough water till half done.

Grind the ingredients to a paste, not too smooth.Extract the tamarind pulp.Add these to the pan.

Simmer for 5 minutes with enough water to form a thick curry.

Heat oil in another pan, splutter mustard seeds, throw in the fenugreek seeds,

sauté the minced shallots and the curry leaves.Pour over the curry.

Simmer the curry for another 5-10 minutes till the right consistency.Check salt and remove from fire.