Beetroot More Kuzhambu | Beetroot buttermilk curry

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice | Type : Gravy, kulambu, Curry, Masala

Ingredients

• Beetroot Grated - 1 cup
• Thick buttermilk (1 cup curd + ¼ cup water) - 1 ¼ cups
• Small Onion - 2 finely chopped
• Curry Leaves – 1 spring
• Ginger (grated) - 1 tbsp
• Green chili - 1
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Turmeric Powder - 1 tsp
• Oil - 3 tbsp
• Salt  to taste

Preparation

• Peel off beetroot skin, wash and grate.
• Grind grated beetroot, cumin seeds, curry leaves and ginger to a fine paste.
• Heat oil in a pan then add mustard seeds, and once it is crackled add chopped onion sauté well. Once onion turns light brown, add chopped green chilli, curry leaves sauté gently.
• Add beetroot paste sauté well, add turmeric powder, salt mix well. once raw smell out of beetroot turn off flame.
• Add buttermilk mix well.
• Serve hot with rice, idli, dosai.

Note

• Don’t use tomato or coriander leaves
  

Tip

• Koftas, vadai an also be used in beetroot more kulambhu

Beetroot mor kuzhambu

Beetroot buttermilk curry