Beetroot Vathakuzhambhu

Recipe by
Total Time:
15-20 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Beetroot Vathakuzhambhu

  • Soak lemon 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 chillies and curry leaves.
  • When the dal turn golden brown add the beet root and saute for a few mins.
  • Now add tamarind water, sambar powder, turmeric powder, salt and asafoetida.
  • Allow this to boil till it reaches a thick gravy consistency.
  • Add few curry leaves and smear a tsp of sesame oil on the top.
  • Recipe courtesy: Jeyashri's Kitchen