BEETROOT CURRY BY RAJANI DINESH KAMATH

BEETROOT CURRY

INGREDIENTS:
Beetroot
Coriander seeds
Urad dal
Mustard seeds
Curry leaves
Salt
Coconut
Red chillies
Tamarind

METHOD:

Peel the Beetroot skin, cut into pieces or cubes as u want. Dry roast coriander seeds and urad dal in a griddle and keep aside. Heat oil in a kadai, make a tadka of mustard seeds and curry leaves. Add the beetroot cubes and water. Close the lid and allow it to cook. Grind a coarse masala using grated coconut, red chillies and tamarind. Just before removing the masala, add the roasted coriander seeds and urad dal. Again grind for 2-3 secs. Add this masala to the cooked beetroots, add salt as per taste. Bring it to a boil. Beetroot sukke is ready to serve with rice...or for any dosa, chapathi and paanpolo too!!!