When I think about beetroot all I can remember is a deep red fleshy vegetable that makes you fall in love. While growing up, I had always experienced the unique beetroot texture and flavour in salads, soups and some savory dishes. It also reminds me of the days when me and my sister Maggi used to apply beetroot as lipstick – the rich red colour added vibrant happiness on our innocent smiles 🙂
Very soon I learnt about medicinal facts of this vegetable. Most common application – beetroot contains bags of iron supplement. So when any person is Anemic they are given beetroot as one of the food item in their diet. Vitamin A, B & C are also present for benefit of better health.
Recently, I came across a lovely recipe which involved my two favourite items beetroot + coconut milk.
Coconut Milk s the liquid that comes from the grated meat of a coconut. Pathare prabhu majority of veg cuisine have coconut as the core ingredient. Coconut milk gives a creamy and soothing feeling that every Pathare loves. I have incorporated several recipes involving coconut milk as the chief ingredient, however this recipe of Beetroot sambar has always been a total hit.
Rich creamy pink curry that not just looks good but tastes amazing. I can assure you that this a perfect way to feed your little ones some beetroot, especially when you mix it with rice there a lovely pink colour looks fascinating to the toddlers.
- 2 Beetroot (finely cut)
- half onion (cut)
- Coconut milk (2 cups)
- Rice flour (2 tsp)
- Tamrind water (1 cup)
- Step 1: Pressure cook Beetroot, onion and a pinch of jeera for 10 mins.
- Step 2: Once the above cooked ingredients cool down, put them in a blender or mixer and make a puree.
- Step 3: Mix rice flour, coconut milk and above mentioned puree in an utensil. Let it cook on medium flame for 5 mins, keep stirring continuously.
- Step 4: Add tamrind water, sugar 2 - 3 tsp and salt as per the taste. Let the curry simmer for few minutes.
Don’t forget to serve Beetroot Sambar with steamed rice and enjoy!