Beetroot curry is a simple and delicious dish popularly made in the South Indian cuisine. This delicious recipe is made with diced beetroot cooked with buttermilk spiced with dry red chillies and seasoned with little mustard seeds, curry leaves and asafetida making it flavorful and yummy.
Beetroot as such is a very versatile vegetable and a number of savory and sweet dishes are prepared. This dish gives an amazing mixed sweetness from the beets and sourness from the buttermilk combined with the aroma of fresh curry leaves and hing. The beetroot curry is easy to prepare at home and does not take time to cook. Cooked in a very simple while making it interesting by adding seasoning and retaining its nutritional values.
Beetroot curry is simple to make having subtle flavors as the spices used blend well together perfectly to accentuate the sweetness and sourness together providing the right touch of creaminess and crunchiness. Beetroot curry is very good for health to all and attracts everybody with its marvelous color. This is a simple curry that can be served as a side dish with rice and sambar.
Curry leaves are highly aromatic and are generally sautéed in oil with mustard seeds and asafetida and added to dals (Tadka dal), fresh coconut chutney, tomato rasam and vegetable dishes. A fresh strip of curry leaves or crushed releases their essential oil and aromas into the dish added in. In southern part of the India, curry leaves are mainly used in curries, vegetable, pickles, chutneys, soups as well as butter milk preparations to enhance the dish with its aromatic flavors. Buttermilk is cooling, refreshing and makes the beetroot curry soothing with its taste. Buttermilk is considered as one of the healing agents in food keeping the body cool and aids in good digestion. The regular intake of traditional buttermilk made at home provides the body with all essential nutrients and does not add fat and unnecessary calories.
Beetroot curry is a healthy and highly nutritious dish, low in fat and easy to digest. Beetroots are an excellent source of folic acid and good source of fiber, manganese and potassium. Betacyanin is the pigment that gives beetroot its color, and has powerful antioxidant properties. Beetroots are rich in natural sugar, sodium, sulphur and other minerals.
To prepare this delicious Beetroot curry, firstly heat oil in a kadai or pan and add mustard seeds, red chillies and fresh sprigs of curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot is done and soft. Add the buttermilk, water and asafetida (hing) and mix well. Heat on a low flame for about 2 to 3 minutes and then switch off the flame and keep aside. The beetroot curry is ready to be served. Serve hot with plain rice.
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Beetroot is a versatile vegetable that can be used in preparing delicious savory dishes like Beetroot Raita, Beetroot Soup, Beetroot Rice, Beetroot Chutney, and sweet recipes like Beetroot Halwa, Beetroot Squash and many more.
Beetroot are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration of homocysteine, a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels and thus contribute to the development of heart disease, stroke, and peripheral vascular disease. Betaine functions in conjunction with S-adenosylmethionine, folic acid, and vitamins B6 and B12 to carry out this function.