Beetroot Tambuli Recipe
Beetroot Tambuli Recipe is must try recipe in your kitchen.Made with simple ingredients and brining together yogurt, beetroot and a freshly ground coconut masala all in one. This beet root tambuli is best served with steamed rice and a palya for a simple weekday lunch.
Beetroot Tambuli Recipe is a beetroot-yogurt based curry made Karnataka style. Cooling during summers, this coconut based curry with a simple tempering of mustard seeds, curry leaves and dry red chillies.
Did you know: Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium.
Serve Beetroot Tambuli Recipe along with Steamed Rice and Padpe Uppukari - Harive Soppu Palya Recipe for a simple South Indian lunch.
Try our other Beetroot Recipes:
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20 M
20 M
40 M
4 Servings
Ingredients
- 1 Beetroot , grated
- 1/2 cup Curd (Dahi / Yogurt) , whisked
- Salt , to taste For the coconut masala
- 1/4 cup Fresh coconut , grated
- 1 Green Chilli
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Whole Black Pepper Corns For the tadka
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon White Urad Dal (Split)
- 1 Dry Red Chilli , broken
- 2 sprig Curry leaves
How to make Beetroot Tambuli Recipe
To begin making Beetroot Tambuli Recipe,prep all the ingredients and keep ready
To cook the beetroot; heat oil in a pan over medium heat; add the beetroot along with a little salt and cook for a few minutes until soft. Once soft, turn off the heat and allow the beetroot to cool.
To grind the coconut masala, in a mixer jar, combine the fresh coconut, cooked beetroot, along with green chilli, cumin seeds and whole peppercorns. Add ½ cup of warm to make a smooth coconut masala, set aside.
To make the Beetroot Tambuli, in a large bowl, combine the whisked curd and the freshly ground coconut-beetroot masala and season with salt.
For the tadka, heat oil in a tadka pan over medium heat; add the mustard, cumin seeds and split urad, and allow it to crackle and the dal to turn golden brown and crisp. Next add in the red chilli and curry leaves and roast for a few seconds and turn off the heat.
Pour this tadka on the beetroot tambuli, and serve.
Serve Beetroot Tambuli Recipe along with Steamed Rice and Padpe Uppukari - Harive Soppu Palya Recipe for a simple South Indian lunch.
