1. Beetroot - 3
2. Red Chilli (Kaaindha Milagai) - 2 or 3
3. Black Gram / Urad Dhal (Ulundham Paruppu) - 1 tbsp
4. Asafoetida powder (Hing or Perungaayam) - a pinch
5. Cumin seeds (Jeeragam) - 1 or 2 tbsp
6. Coconut (half) or desiccated coconut
7. Mustard - 1tsp
8. Curry leaves (Karivaepilai)
9. Oil - 1 or 2 tbsp
10. Salt to taste (2 tsp)Preparation
Peel the skin of beetroot and cut into small pieces.
Put this in a pressure cooker and pour water in such a way that the water level is slightly above the beetroot.
Keep it for 4 or 5 whistles.
In a pan, pour oil, dhal and chilli and fry until the dhal becomes golden brown. Now add hing to it and keep it on flame for another 5-10 seconds.
Transfer the contents of the fried dhal to mixie and add the cumin (fresh) and coconut and make it a powder.
Transfer the contents of the pressure cooker to the pan and mix the powder to it. Add the powder slowly to make sure the powder gets mixed with the beetroot properly.
Add salt and cook for 5 minutes and switch off the flame.
Sputter some mustard seeds and curry leaves and add it to the kootu.
Mouth watering beetroot kootu is ready.Note:
To add on to the taste, we can also fry Split Bengal gram (Chana Dhal / Kadalai paruppu) along with Urad dhal.
Instead of keeping the beetroot in pressure cooker, we can also keep it in a pan for 10-15 minutes.
3 tsp (tea spoons) = 1 tbsp (table spoon) - approximatelySome Indian Spices