Beetroot Bhartha

I make various Amchi dishes but this one is from a Fb food group recipe by Shamala Bhat which was a yummy recipe and healthy too. This is a no fuss side dish no long hours of cooking and can be made easily. The only time taken is for the beetroot to cool down so you can cook the beetroots in the morning and make the curry just befor lunch.

Here is what we need for Beetroot Bhartha

Beetroot -2 ( Grated )
Grated coconut -2 cups
Dried red chilli ( byadgi or kashmiri) 4-5 fried
Tamarind small marble size,
Fenugreek ( methi) seeds 1/2ts
Hing (asafoetida) 2 pinch
Salt to taste
Oil – 1 tsp for tempering + ½ tsp for roasting
Mustard seeds 2 tsp
Urad dal – 1 tsp
A sprig or 2 of curry leaves

First great the beetroot and boil along with salt until it becomes tender and keep it aside to cool.

Mean while in kadai take ½ tsp oil and roast red chilly take out and in the same oil add fenugreek, ½  tsp mustard and hing until its turns golden brown .

 Now grind the nice masala of grated coconut, red chilly and little tamarind.

Before taking add fried fenugreek mustered and hing and grind into nice paste now add this to cooled beetroot and mix well

 Heat a tadka pan add a tsp of oil, mustard seeds when splutters add in the curry leaves and temper over the beetroot bhartha

Serve  with Hot rice. 

Note: need not to boil the masala this is like our other south Indian kind curries.

 If the curry remains then immediately keep it in refrigerator and use within a day.

Happy Cooking,