Udupi style Beetroot Curry is a slightly spicy and tangy coconut-based curry which gets balanced with the sweetness of the beetroot. Strictly adhering to Udipi’s satvik style of cooking, it has no onion or garlic.
Udupi restaurants, especially their dosa can be found all over the country and has almost become synonymous with South Indian cuisine. But that’s not the case, because their cuisine is a very simple, vegetarian, seasonal ingredient kind of an approach. Udupi is particularly famous for Sri Krishna Temple and the food served in the temple is simply mouth-watering. One such dish is Udupi style Beetroot Curry .
It is made with a slightly spicy and tangy coconut masala which gets balanced with the sweetness of the beetroot. Strictly adhering to their satvik style of cooking, I have not used onions or garlic even. Other than the coconut masala this dish can also be thickened with cooked toor dal and mixed with the curry. It gives more depth to the dish.
I prefer using coconut oil to make this dish but feel free to use any oil. The dish is usually sweetened using a little bit of jaggery, but I think the natural sweetness of the beetroot is good enough. You can increase the heat by adding one or two slit green chillies to the dish if you wish too. But do not add too many things to this dish as beetroot is the hero and being a super food, should get its due.
If you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.
Udupi style Beetroot Curry
- 2 no Beetroot
- 1-2 cups Water
- 1 tbsp Coconut oil
- 1 small ball Tamarind
- 1 tsp Jaggery optional
- 1/2 cup Coconut grated
- 1 tsp Cumin seeds
- 1 tbsp Coriander seeds
- 2 tsp Urad dal
- 1 tbsp Chana dal
- 3 no Byadagi chillies
- 1 sprig Curry leaves
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- Soak tamarind in warm water and keep aside. Peel and cut beetroot into medium size cubes. Add salt and water and pressure cook the beetroot for 2-3 whistles.
- In another pan, heat coconut oil, fry cumin and coriander seeds and keep aside. Then fry the urad dal, chana dal and chillies. Once cooled, add everything along with coconut to a grinder and grind to a smooth paste.
- Add the tamarind water and jaggery, if using, to the beetroot curry. Add the masala paste and bring the curry to a boil. Let it simmer, until the masala is cooked
- For tempering, heat some oil, fry mustard seeds, fenugreek seeds and curry leaves and pour it over the curry. Serve with some hot rice or rotis.
Leave a Reply