Vathakuzhambhu is a usual one which i normally make with shallots, drumsticks or any othe rveggie. But this is the first time i am making with beetroot as one of my friend told that beetroot vathakuzhambhu is a popular one at her place. After i started making vathakuzhambhu with beetroot it has become a popular one at my house too. Go ahead and try this one and will like it for sure.
INGREDIENTS: (SERVES 4-5)
| BEETROOT (CHOPPED) | 1/4 CUP |
| TAMARIND EXTRACT | 4 CUPS |
| SAMBAR POWDER | 4 TSP |
| SALT | AS NEEDED |
| SESAME OIL | 2 TBLSP |
| MUSTARD SEEDS | 1/2 TSP |
| FENUGREEK SEEDS(Vendhayam) | 1/8 TSP |
| TOORDAL | 1/4 TSP |
| RED CHILLI | 2 |
| ASAFOETIDA | 2 PINCHES |
| TURMERIC POWDER | 1/4 TSP |
| CURRY LEAVES | FEW |
METHOD:
- Soak the goose berry sized tamarind in hot water and extract 4 cups of tamarind water.
- In a pan add oil and temper with mustard seeds , fenugreek seeds, toor dal ,red chillis and curry leaves.
- When the dal turn golden brown add the beet root and saute for few minutes.
- Now add tamarind water,sambar powder,turmeric powder,salt and asafoetida.
- allow this to boil till it reaches a thick gravy consistency.
- The beetroot will also get cooked by this time.
- Add few curry leaves and smear a tsp of sesame oil on the top.
- Normally we add little jaggery to this kuzhambhu, but since beetroot has sweetness no need to add it.
- We had with Beans paruppu usili.
NOTE:
- You can make this vathakuzhambhu with any veggies of your choice.
- Some people add sambar powder in the oil and saute for a minute and add the tamarind water.
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