Categories: sambar/Curry/Huli

Ingredients

• 3-4 medium Beet roots with Greens
• 1 marble sized Tamarind Pulp
• 1 small piece of Jaggery
• 4-6 Dry Red Chillies (preferably Byadagi)
• 11/2 tbsp Coriander Seeds
• 1 tsp Jeera/Cumin Seeds
• 1/2 tbsp Urad Dal
• 1 small Onion, peeled and quartered
• 1-11/4 Grated Coconut, fresh/frozen
• Salt to taste
• For Tempering:
• 1 tsp Mustard Seeds
• 1 Dry Red Chilli
• Few Curry Leaves
• 1 tbsp Oil (preferably Coconut Oil)

Directions

1. Wash and clean the beetroots and greens. Peel beetroots and dice them into 1 inch squares. Chop beet green stems and greens into 1 inch pieces.

2. Place beetroot pieces and stems in a deep bottomed pan and pour enough water till all the pieces are immersed in water. Add salt, jaggery and tamarind pulp and cook the beets in medium flame for 15 minutes.

3. In a meanwhile, dry roast red chillies, coriander seeds, jeera and urad dal for around 1 minute on a medium flame till you get a nice aroma.

4. Grind these roasted spices with grated coconut and onion with little water to very smooth paste.

5. Add this ground masala and beet greens to the cooked beetroots and mix well. Cook this for another 15 minutes over a low-medium flame till the gravy starts to boil and thicken.

6. For tempering, heat oil in a pan and add red chilli, mustard seeds and curry leaves in that order and transfer the tadka to the gravy when mustard starts to pop and splutter. Mix well and serve this delicious Kodhel with streamed rice, or idli or dosas.

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