Vatral Kuzhambu using Beetroot

Category:  Kuzhambu Varieties / Lunch

Preparation Time: 10 mins  

Cooking Time: 30 mins 

Servings: 4-5 servings

Beetroot Kuzhambu

   I tried Vatral kuzhambu by adding beetroot instead of vatrals (sun dried vegetables) and it came out well. If we dont want the kuzhambu to be so reddish, we can halved the quantity of beetroot. In traditional Vatral / Vathakuzhambu, we do not add Onion / Garlic and will add little jaggery; since beetroot is already sweeter, I had not added the jaggery in this recipe. And since I like small onions and garlic in kuzhambu varieties, I have added them and its optional.

Ingredients:

• Beetroot, peeled and chopped - 1/2 cup
• Tamarind - small lemon sized
• Sambar Powder - 1 1/2 tbsp
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 1 tbsp
• Small Onions, halved - 5-6 nos
• Garlic, halved - 5-6 cloves
• Rice flour - 1-2 tbsp
• Water - Around 4 cups
• Salt - as required

For Tadka:

• Sesame Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Toor Dhal - 1/2 tbsp
• Urad Dhal- 1/2 tsp
• Curry leaves -few
• Asafoetida - a pinch

Method:

1. Soak Tamarind in warm water and extract juice to around 4 cups
2. Heat 1 tbsp Oil in a pan and once it becomes hot, add the garlic cloves and saute for a min
   
3. Add the small onions and saute till they turn golden brown
   
4. Add in the chopped beetroot pieces and saute for 3-4 mins
   
   
   
   
5. Add the Turmeric and Sambar powders along with required salt and fry for a min in low flame
   
   
6. Now add the tamarind extract and allow to boil for 8-10 mins in medium flame and by the time, beet root pieces will get cooked up
   
7. In a small bowl, add Rice flour and little water and mix it to form a paste
8. Add the rice flour paste to the kuzhambu and mix well and allow to cook in low flame for few more mins till it reaches kuzhambu consistency
   
9. Once it gets thickened a bit, switch it off and prepare the tadka
   
10. In a small pan, add 1 tbsp of sesame oil, once it becomes hot add the mustard seeds, followed by fenugreek seeds, Toor dhal, urad dhal, cuury leaves and asafoetida
    
11. Pour in the tadka over the kuzhambu
    
12. Serve hot with Rice and papad; It also goes well with Idly / Dosai