Chetinad style beetroot masala, became a great fan after tasting
in one of my friends place. We can change the combination also like cauliflower
and potato and even capsicum and potato etc.
Hope my regular readers might think there is no craft or art
work today, yep its misalliance this one I planned for traditional week but at
last minute I ended up with another one.
Ingredients:
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Beetroot
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1 medium size
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Potato
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1 medium size
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Onion chopped finely
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½ cup
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Tomato chopped
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½ cup
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Mustard seeds
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½ tsp
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Fennel seeds
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1 tsp
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Dry red chili
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1 -2
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Sambar powder
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2 tsp
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Turmeric powder (optional)
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¼ tsp
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Curry leaves
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few
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Salt
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Oil
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Directions:
- Chop beetroot and potatoes to ½ inch cubes.
- Heat oil; splutter mustard seeds and fennel seeds. Now add onion, red chili and curry leaves saute until onion turns soft then add chopped tomatoes.
- When tomatoes turn mushy, add beetroot and cook for 3-4 minutes then add potatoes and continue cooking.
- After 3-4 minutes, add enough water salt and turmeric powder, sambar powder. Cook until beetroot turns soft and turn off the stove.
- This goes good with sambar rice, rasam and any variety rice.
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