Beetroot increases blood flow to the brain. It is also used to treat fever, constipation, wounds and skin problems. It contains Potassium, Magnesium, Iron, Vitamin A, B6, C, Folic acid, Carbohydrates, Protein and soluble fiber.
Beetroot - 1 Medium
Turmeric Powder - 1/4 tsp
Salt - as per taste
Tamarind - medium lemon size
Rice Flour - 1 1/2 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Kuzhambhu Powder - 1 1/2 tsp
Ingredients:
Beetroot - 1 Medium
Turmeric Powder - 1/4 tsp
Salt - as per taste
Tamarind - medium lemon size
Rice Flour - 1 1/2 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Kuzhambhu Powder - 1 1/2 tsp
Method:
- Peel, wash and cut Beetroot in to cubes. Half boil it with little water and salt. Keep aside.
- Soak Tamarind in hot water for 10 min and pulp it with little water.
- Heat oil in a deep heavy bottomed pan on low flame. Add Mustard seeds. Let it splutter. Then, add urad dal, channa dal, fenugreek seeds and curry leaves, let it turn to light golden brown.
- Add Kuzhambhu Powder and fry for a minute or till raw smell goes.
- Add Tamarind pulp,turmeric powder, salt and stir it well. Let it boil for 5 min.
- Add 1/2 cup water, cooked Beetroot cubes and make it to boil further for 10 min.
- Mix rice flour with 1/2 cup of water and pour it to Kuzhambhu to thicken it. Stir it continuously for 5 min. Take away from flame. Serve hot with rice.
