Beetroot Kootu

Beetroot is one of the most colorful vegetables.It has a bright red hue.It is a very powerful antioxidant and is known to purify the blood.This vegetable is also rich in many vitamins and minerals.Beetroot juice is known to reduce Hypertension(Blood Pressure). Its leaves are used to make curries and salads.

Beetroot Kootu is an all time favorite in my family. We relish it a lot and like to eat it with Chapathi.Today I prepared Beetroot Kootu for dinner and I am sharing the same recipe here.

Ingredients:

Beetroot - Chopped into small cubes - 1 cup
Moong Dal - 1 cup
Grated Coconut - 1 cup
Black Peppercorns - A few
Cumin seeds - 2 tsp
Mustard seeds - 1tsp
Oil - 2 Tbsp
Cilantro - For Garnishing
Curry leaves - One sprig
Salt - To Taste

Method:

• Heat 1 tbsp of oil and add the cumin seeds and black peppercorns. Then add the grated coconut and roast it for 2-3 minutes.
• Then grind this roasted mixture till it becomes a coarse paste.
• Pressure cook the Moong dal and Beetroot along with some salt for about 3 whistles.
• Take a wok/Kadai and add 1 tbsp oil and add mustard seeds. Once the mustard crackles, add the curry leaves and the ground paste and stir well.
• Add the cooked dal and beetroot and cover and cook on low heat for 7-8 minutes.
• Garnish with cilantro.
• Serve hot with Roti or Rice.

Notes:

• You can even use green chillies instead of black peppercorns.
• You can substitute Masoor Dal in place of Moong Dal.