Sandhya's Kitchen

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Beetroot Podtuval – Beetroot Coconut Curry | Southindian Delicacy

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  After quite a buzy week and a lovely extended weekend , I have just mustered time to post a quicky recipe.. I havent caught up with blog posts for the last 5 days.. I m sure to make up for all the missing ones before the easter long weekend!! We had our day light savings taken off finally and our schedules are all lagging behind by 1 hour :))
Today’s post is a simple Beetroot Curry . We call it as Beetroot Podtuval. This is very much a palakad version and very quick. Not much of a hazzle.This vegie has such a strong color that we are sure to get our hands dyed… while chopping them raw..
My aunt had asked me to cook the vegetable in the cooker and then chop it. Believe me .. We hardly get the color on our hands.. and even if u have a bit of it… It gets cleared with a hand wash without much hosh posh.



INGREDIENTS:

BeetRoot  3 Nos
Freshly grated coconut Less than 1/4th Cup
Sunflower Oil 1 Tsp
Salt  To Taste

For Tempering:

Urd Dal /Ultam Parup  1/2 Tsp
Mustard Seeds 1 Tsp
Dried Red Chilly 2 Nos

DIRECTIONS:

  • Pressure cook the Beetroot and keep it aside. Once cool, peel them and chop them into small pieces.
  • Heat oil in a fry pan & drop in tempering ingredients . Once Mustard seeds splutter , add the chopped beetroot & required salt. Saute for 3-4 minutes . Add 1/2 the grated coconut and mix them well. Use the remaining for garnishing before serving.
  • Serve Beetroot Podtuval hot to go well with rice & sambar.

KITCHEN NOTES:

My mum prefers this curry , when its peeled ,washed , chopped and then pressure cooked.
If Pressure cooker unavailable, temper the oil with mustard seeds, urd dal and dried red chilles.Once mustard seeds starts to splutter ,add the chopped beetroot and 1/2 a cup of water and close the lid. When nearly cooked , garnish with grated coconut.

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