This weekend accompanied itself a kind of weird weather with a sand storm blowing fiercely at a crazy speed that has brought all outdoor activities to Nil. Such weirdly blowing wind is polluted, carries dust and sand blocking visibility to as low as 200 meters.
Wiping thick coated dust on dining table, chair and floor at every hour interval, I had to spend a good amount of my morning in cleaning rather cooking. Unwillingly we had to lock ourselves inside the house to stay protected and safe from SAND. It’s such a pathetic weekend with a inadequate weather. Sigh….
So cooking-wise it was a simple day instead of fancy, where I had to use the leftover pantry vegetables to whip up lunch. I ended up with few beetroot and onions which I turned in to gorgeously pinkie beetroot curry.
I love the bright purple color from beetroot when cooked as a coconut based curry in Udupi style. Few selected spices are roasted on low flame with continuous stirring and then ground with coconut and that’s the primary base for this beetroot curry. The beetroot cubes that are cooked with tamarind, jaggery and salt are combined with coconut mixture. The final taste-changing event in curry is tempering. For the beetroot curry I tempered with sliced onions which would unanimously add extra aroma and deliciousness to the curry I believe. Those onion-haters out there can surely skip this but my mouth is so much addicted to beet-onion combination that I don’t miss ever.