Beetroot has one of the highest sugar contents of any vegetable, containing the equivalent of a teaspoonful of natural sugars per 100g (3 1/2oz) portion. Nutritionally, freshly boiled beetroot is a good, if not better, source of nutrients than the raw vegetable. It has higher levels of most minerals, including potassium (which regulates the heartbeat, and maintains normal blood pressure). Information obtained from Reader's Digest magazine.
The beetroot I bought from market looked very similar to the ones in picture so thought of adding it here.
Ingrediants :
Medium Sized Beetroot : 1 (peeled, grated/cubed and steamed)
Green Chillies : 5-6
Roasted Gram Dhal/Hurikadale/Pottukadalai: 2 tbsp
Fresh Coconut : 1 heaped tbsp (grated)
Salt : as needed
optional
one small piece of tamarind
Tadka:
Oil, mustard, curryleaves, hing/asafoetida
How to make it :
Wash, peel, grate/cube beetroot and steam cook. Let it cool.
Blend green chillies, salt, kadale and coconut in a blender to a coarse mix. Now add steamed beetroot and blend again to a smooth paste. Do not use water to blend as steamed beetroot has enough water in it.
Add tadka and serve with hot rice.
8 comments:
Hi Lakshmi, nice to see you on. Hey where did you find beet with the greens. i never got it here.
Beet chutney i love it. i too have one on my blog. your version looks different.
That looks beautiful! I love beets! How pretty the rice looks!
I have never tried making chutney with beetroot. Will try it sometime now.
@ Roopa, I found beet with leaves in Pasir Panjang market Most of the times it is sold without leaves. Will try your version next time when I buy beet.
@Jenn, Thanks for dropping by Jenn. The rices tastes good too, try it sometimes.
@ Ramya, Give a try sometimes Ramya. Beet chutney tumba chennagiruthe.
new 2 me.. thxs for sharing...
Such tasty chutneys Lakshmi! Never thought of beetroot!!!
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