Beetroot Mudde Huli- Beetroot Curry
Tasty and healthy beets curry is typically served with steamed rice.
Servings: 4 people
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!
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