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.
