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Beetroot Varuval Recipe

Beetroot Varuval is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 2
Rated 2 based on 100 votes


  • 4 -5 - medium sized beets
  • 3 inch piece - Cinnamon
  • 4 to 5 - Cloves
  • 1 tsp - hot pepper powder (hot chilli powder) or your favourite curry powder or Garam Masala
  • salt
  • 4 tbsp (or more) - oil
  • How to Make Beetroot Varuval:

    1. Slice beetroots thin into 3 to 4 mm thick pieces of about 1 x 1 inch squares by hand or in food processor.
    2. Heat oil in a skillet. Add cinnamon and cloves. Cover with lid to avoid being splashed by hot oil.
    3. When the cloves puff up, add the sliced beets, stir and roast the beet for about 5 minutes.
    4. Add hot pepper or curry powder, mix and keep stirring and roasting on low heat.
    5. To cut short the cooking time, one can transfer the skillet contents into a microwave pan or plate and keep roasting for 5 minutes at a time on high, stirring the beets in between.
    6. When the beets are a little chewy and a little crispy it is done.
    7. This is a good side dish for rice with sambar, rasam or buttermilk.


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