Beetroot kuzhambu

 

Ingredients

    Beetroot - 1 big
    Small onion - 4 to 5
    Garlic - 1 clove
    Curry leaves – 1 spring
    Tamarind paste - 1 tbsp
    Bengal gram - 1 tbsp
    Urad dal - 1 tbsp
    Coriander seeds - 1 ½ tbsp
    Cumin seeds - 1 tbsp
    Dry red chilli - 1 or 2
    Coconut grated - 2 tbsp
    Mustard seeds – ½ tbsp
    Turmeric powder- 1 tsp
    Salt  to taste
    Oil - 4 tbsp
    Paneer - 1 marinate with salt, pepper, lemon juice and shallow fry with seasoned cumin seeds
    Coriander leaves - 1 spring

Preparation

    Peel off beetroot skin, wash and grate.  Heat oil in a same pan then add grated beetroot sauté well then add water. Once beetroot is cooked transfer to a plate.
    Heat pan with oil roast curry leaves, dry red chiili, then roast bengal gram urad dal. Once turns light brown transfer to a plate. Add coriander seeds, cumin seeds sauté lightly then transfer to a plate. Add chopped small onion, garlic sauté well, add coconut sauté lightly and transfer to a plate to cool.
    Grind the roasted ingredients, beetroot and salt to fine paste. Add water if required.
    Heat pan with oil then add mustard seeds. Add curry leaves, tamarind paste and turmeric powder sauté gently.
    Cut idly into 1 inch cubical shape then marinate idly and shallow fry with little bit of oil. Add salt if required.
    Add fried Paneer in to beetroot gravy. Garnish with coriander leaves and serve hot with idli, dosai, rice or chapati