May I introduce you to my new favorite way of eating beetroot? It’s this beauty right down here, in the form of curry that has no coconut and no lentils. Sounds weird?? But it’s super delicious and YUM. And that is the reason amidst all the awesome Diwali goodies, this gorgeous purple beetroot curry couldn’t resist itself from being posted here.
This no coconut beetroot curry is the one you want to make when it’s starting to get dark earlier and earlier, and you are on your way home after a long day, wondering how it can already be dark at 6pm and where in the world did summer go fast. And you have no enough energy left in yourself at least for a simple meal of rice and curry even, go for this simple no coconut, no lentil beetroot curry. Dinner plates would be licked clean and you look for the left overs to hide in the fridge because it can accompany the breakfast as well.
In a nutshell, I will be calling this beetroot curry as bachelor version as no hassle of cooking lentils and grinding coconut only thing that one has to do is chopping the veggies. Beetroot, beans and onion are the three basic vegetables that go well with the recipe, but I have plans to try other variations too.
The vegetables chopped in strips are sauteed well in seasoning which has little more oil than usual and they get cooked halfway to a nice crisp perfection. The curry completes when vegetables get cooked till soft and pulpy with spices sprinkled over.
After this awesome deliciousness, my beetroots no longer wait in pantry till they get wrinkles all over. Because I crave for this no coconut beetroot curry every day and every meal. Even those beetroot haters can turn around and love the veggie as this curry has that magic.
Thanks to my brother-in-law who is the recipe source and who narrated it so well months ago and I could recall it even now.
Beetroot Curry Recipe | No Coconut | No Lentils
Ingredients
- Beetroot medium sized- 1 no.
- Beans- 15 to 20 no.
- Onion- 1 no.
- Green chillies- 2 to 3 no.
- Ginger- 1.5" piece
- Turmeric powder- 1/2 tsp
- Salt- 1 tsp
- Sambar powder- 2 tsp
- Coriander powder- 1 tsp
- Coriander leaves- Handful
- Lemon - half
Seasoning ingredients
- Cooking oil- 5 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- Peel off the beetroot and onion, trim the edges of beans and remove the fiber if any. Cut beetroot in to medium thick slices and chop each slice lengthwise in to 1.5" long strip. Similarly chop onion, ginger and beans in to 1.5" long strips.
Method
- Heat a cooking pan with all the seasoning ingredients mentioned above and as the mustard seeds crackle, include onion strips. Saute till the onions turn soft and translucent. Next add ginger strips and slit green chillies, stir for a while. Followed by that you need to add all chopped vegetables. Saute and let it cook in oil itself with closed lid for about 5 minutes.
- When the vegetables turn half cooked in oil, add turmeric powder, salt and enough water up to the level of vegetables. Cover with a lid and cook till the vegetables are soft and easily chewy-able. Include spice powders like coriander powder and sambar powder. Combine well. As it boils switch off the flame, squeeze lemon and garnish with chopped coriander leaves.
- A plain, simple beetroot curry without coconut and lentils is ready to serve with steamed rice and chapati.
Notes
- Do not compromise with oil. This curry requires little more oil than normal curries. Vegetables should soften halfway in oil itself.
- Chopping all vegetables in to equal sized strips give the curry good look and texture.
- Do not over pour water to the curry which makes the curry very thin. It should look like vegetable pieces immersed in rasam.
- Use your regular sambar powder either home made or store bought one.
thanks mam,
every time you are developing different recipes
jokhe
Recipes here a traditional with a twist. Thank you….