Beetroot Curry Recipe In Udupi Style
This beetroot curry has the blend of coconut and some spices. This is most common way of making curry in Udupi-Mangalore region.
Servings: 4 people
Ingredients
- Medium sized beetroots - 2 nos.
- Pigeon pea lentil(toor dal)- 3 tsp
- Tamarind- Small lemon sized
- Jaggery- Gooseberry sized
- Turmeric powder- 1/4 tsp
To grind
- Fresh grated coconut- 1/2 cup
- Coriander seeds- 2 tsp
- Cumin seeds- 3/4 tsp
- Fenugreek seeds- 1/2 tsp
- Chickpea lentil(chana dal)- 1/2 tsp
- Split blackgram lentil(urad dal)- 1/2 tsp
- Red chillies(Byadagi )- 3 to 4 nos .
- Curry leaves- Few
- Cooking Oil- 4 to 5 tsp
To temper
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- Few
- Onion - 1 no.
Instructions
Preparation
- Pressure cook the pigeon pea lentils till soft and slice onion in to thin wedges. Set aside them till use.
- Soak tamarind in 1/4 cup of water and extract thick juice discarding it's residue.
- Wash and peel the beetroots using vegetable peeler and chop them in to small cubes. Put them in a cooking pan adding a cup of water, jaggery and turmeric powder. Let it cook in medium flame.
Method
- Till the beetroot cubes get cooked, we can get the masala ready. In a wok or pan add 2 tsp of oil and coriander seeds. Fry them on medium flame till the color deepens. Transfer them on to plate and roast the lentils followed by cumin seeds, red chillies and curry leaves adding oil as needed.
- Transfer all the roasted ingredients in to mixer along with grated coconut. And grind them in to fine paste adding water appropriately. Coconut masala for the curry is ready now.
- While the beetroot cubes are still cooking, add tamarind extract and little salt. Let them cook till soft.
- Once the beetroot cubes are soft enough, include cooked pigeon pea lentil, salt and coconut masala from step 3. Combine well.
- Add additional water to bring the curry to the right consistency, as the curry boils for 2 minutes then switch off the flame. Meanwhile heat a tempering pan add oil, mustard seeds, split black gram lentils, curry leaves. As the mustard seeds start popping include sliced onions and saute till they turn transparent. Transfer the tempering to the beetroot curry.
- Gorgeous purple colored beetroot curry is ready to relish with rice.
Notes
- Use of onion is completely optional. I like beetroot with onion as they bind well in curry. You can give normal tempering if you prefer.
- Make sure the beetroot cubes are cooked enough before including coconut masala because the veggie doesn't cook afterwards.
- As beetroot itself has some sweetness, do not add more jaggery than recommended.