Beetroot Vathakuzhambhu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add grated beetroot and cook for a few minutes.
• STEP 3.In a separate bowl, mix tamarind pulp, sambar powder, turmeric powder, and salt. Add this mixture to the pan and cook until the raw smell disappears.
• STEP 4.Add water and let the curry simmer for about 10-15 minutes until the beetroot is cooked and the flavors are well combined.
• STEP 5.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less sambar powder.
• Make sure to cook the beetroot until it is tender but still retains a slight crunch.
• For a richer flavor, you can add a tablespoon of grated coconut while grinding the spices.

Storage and Serving

• Beetroot Vathakuzhambhu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency by adding a little water if needed.
• Serve this delicious curry with steamed rice or roti for a complete meal.