Beetroot Mudde Huli- Beetroot Curry
Tasty and healthy beets curry is typically served with steamed rice.
Servings: 4 people
Calories: 69kcal
Ingredients
- 1 cup grated beets
- ½ teaspoon tamarind paste
- Salt to taste
- 2 green chilies
- 5-6 garlic cloves optional
- ⅚ curry leaves
- 1 teaspoon fenugreek methi seeds
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram
- 2 red chilies
- 1 tablespoon coconut oil
Instructions
- Place a vessel over medium heat and boil the grated beetroot with 2 cups water.
- While boiling, add green chilies and methi seeds. After about 5 minutes, add tamarind paste, salt and continue to boil for 15- 20 minutes.
- That's almost it! The dish will is ready except for the seasoning.
- Place a pan over medium heat with coconut oil. When the oil heats up, add mustard, split black gram and red chilies.
- When the mustard seeds start to sputter, add it to the beets curry.
- If you prefer garlic, fry 5-6 garlic cloves in coconut oil until they turn golden yellow and add them to the curry!
Nutrition
Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 79mg | Potassium: 87mg | Fiber: 2g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 40mg | Calcium: 10mg | Iron: 1mg