Thursday, December 22, 2016

Beetroot Tambali

Beetroot is one of my hubby's fav of the vegs apart from using it in sambar of make a simple stir fry I haven't really tried this in any dish on it's own ...this is one of the recipes contributed by Suresh Kabadkar ji in a food group and reading the recipe I was sure to give it a try ...So tried it loved it so much that hubby wanted me to prepare this again with Rice simply enjoyed it and loved it too :) ....So gorgeous so good and it's a cold curry which is ground and served just like that ...without much delay here is the recipe :) ...Have done a small change here and used coconut oil to drizzle at the end !



Ingredients 

1 med sized beetroot ( cut into cubes)

1 med sized onion (finely chopped) (reserve a small portion may be a quarter of it to be ground )

1-2 small clove of garlic or 1 big clove (don't use more)

1 cup coconut

3 Roasted Kashmiri Red chilli 

1/2 cup of well beaten yogurt 

salt to taste 

1 tsp of coconut oil to drizzle (opt)

Method

  • Boil Beetroot cubes till soft and tender then drain the water and put the cubes in mixer grinder.
  • I might have used approx 1 cup of beetroot cubes here.
  • Then add in coconut, red chillies, small piece may be quarter of med onion (not more than this else it would over power the whole dish , garlic then grind to a fine paste.
  • Take this paste out in a serving bowl add in well beaten yogurt , salt and mix in chopped onion, Drizzle with coconut oil (opt).  Note : There is no heating required in this type of curry.
  • Serve with Rice it's awesome and you will surely say WOW ! with the first bite :D