Beetroot Vathakuzhambhu

Recipe by
Total Time:
15-20 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • 1/4 cup - beetroot, chopped
  • 4 cups - tamarind extract
  • 4 tsp - sambar powder
  • Salt as needed
  • 2 tbsp - sesame oil
  • 1/2 tsp - mustard seeds
  • 1/8 tsp - fenugreek seeds
  • 1/4 tsp - toor dal
  • 2 - red chilli
  • 2 pinches - asafoetida
  • 1/4 tsp - turmeric powder
  • A few - curry leaves

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