Beetroot, a deep red rooted vegetable can be eaten either in cooked form or raw, shredded in salads. This mild sweetish vegetable is an excellent source of antioxidants and nutrients. Juice of this vegetable helps in lowering the blood pressure and its useful for preventing cardiovascular problems. Beetroot curry is the most common version made out of this vegetable. My mom used to make "Beetroot Morkootu" at home during my childhood. The gravy is made out of fresh coconut, green chillies, ginger, thick fresh yogurt and cumin seeds. Mild sweeter beetroots in the spicy, yogurt gravy is really delicious as it has varieties of taste inside.
Ingredients
Beetroot - 2 Medium
Oil -- 1 tbsp
Hing \ Asafoetida -- 1 Dash
Mustard Seeds -- 2 tsp
Urad Dal \ Mina Pappu \ Ulutham Paruppu - 1 tsp
Dry Red Chilli --- 1
Curry Leaves -- 1 stem
Fresh Shredded coconut -- Half cup
Green chillies -- 2
Cumin Seeds -- 1 tsp
Ginger - 1 tsp shredded
Fresh curd --- Half a cup
Salt - To Taste
Method
- Peel the skin off the Beetroot and cut them into small cubes or in any desired shape. Cook them in a vessel with little water.
- Grind a fine smooth paste of fresh coconut flakes, green chillies, cumin seeds, ginger in a mixer grinder. Add little curd to the grinder while grinding. Keep the grounded paste ready on the side.
- After the beetroot is completely cooked, add the grounded paste from the grinder to the vessel and mix them well.
- Add required amount of salt to the vessel and allow them to cook for few minutes.
- Add the remaining fresh curd into the kootu now. Mix them well again.
- In a separate tadka \ tempering pan, add little oil followed by Mustard seeds, urad dal, red chilli, curry leaves and pour them over the Kootu. Now the Beetroot MorKootu is ready to be eaten.
- Its good to eat with Dal Rice, Vathakuzhambu rice or any tangy rice.