Beetroot Varuval Recipe

Cooking Directions

• STEP 1.Peel and chop the beetroot into small cubes.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onions.
• STEP 3.Sauté until the onions turn golden brown. Add the chopped beetroot, turmeric powder, red chili powder, and salt.
• STEP 4.Mix well and cook covered on low heat until the beetroot is tender.
• STEP 5.Add grated coconut and cook for another 2-3 minutes.
• STEP 6.Serve hot as a side dish with rice or roti.

Cooking Tips

• Make sure to cook the beetroot on low heat to ensure it becomes tender without losing its vibrant color.
• You can adjust the spice level by adding more or less red chili powder according to your preference.
• For added flavor, you can also sprinkle some freshly grated coconut on top before serving.

Storage and Serving

• Leftover beetroot varuval can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the varuval in a pan or microwave before serving.
• Serve the beetroot varuval as a side dish with steamed rice, sambar, and rasam for a complete South Indian meal.