The beetroot curry is a very simple dish made by using little oil, mustard seeds, urad dhal, curry leaves, green chillies, turmeric powder and onions. The sweetness from beets and onions blended wonderfully with green chillies and unfolds a delicious taste out of it. This curry is made in every household at least once a month. They are nutritious and healthy. They taste absolutely delightful with roti, naan, chapati, rice/yoghurt.
3serano peppers or 1 thai green chilly – deeeded and chopped
1small red onios – chopped
2tsp mustard seeds
4tsp urad dhal
2tsp turmeric powder
10-12curry leaves – chopped
Salt to taste
1/2tbspvegetable oil/ olive oil
Heat the oil in a kadai. One they get heated up, throw in the mustard seeds and let it splutter. Then add the urad dhal and let it cook for a min.
Now add the curry leaves and serano pepper/green chillies. Mix in the onions and little salt and let it sweat. Add a dash of turmeric powder and cook till the raw smell disappears. Add the chopped beetroot and give it a complete mix. Pour in the water and cook covered on medium flame for 20-30min. Cook until they turn soft. If needed add another 200ml water and cook for further 15min.
Serving tip: Serve hot with rice/chappati/roti. You can also serve them as wraps with lettuce, ketchup and mayo.