BEETROOT GOJJU/ BEETROOT SWEET AND TANGY SIDE DISH - KARNATAKA THALI





BEETROOT GOJJU/ BEETROOT SWEET AND TANGY SIDE DISH :

Beetroot Gojju is a tangy side dish had with piping hot rice in Karnataka cuisine.This slightly sweet, slightly sour, slightly salty dish can be used as a chutney or dip too. Its lovely colour is so appetizing and the crunchy garlicky tempering gives the dish a lovely flavour. Can be made in less than 15 minutes with very little oil, this is a gluten free, nut free, vegan delight.

AUTHOR : PIYALI
SERVES : 4
CUISINE : INDIAN/KARNATAKA STYLE
TYPE : SIDE DISH
TIME : 10 MINUTES PREPARATION + 15 MINUTES COOKING

INGREDIENTS : 

1) 1Large Beetroot cut roughly into cubes
2) 1/2 Cup Fresh Coconut ( Grated)
3) A very small ball sized Tamarind pulp
4) Salt to taste

TO DRY ROAST :

1) 2 Dry Red Chillies or more depending upon your taste
2) 1 Tsp Coriander Seeds
3) 1/2 Tsp Cumin Seeds

FOR THE TEMPERING :

1) 1 Tsp Oil
2) 1/2 Tsp Mustard Seeds
3) 3-4 Cloves of Garlic finely chopped
4) 1 sprig of Curry leaves

THIS IS WHAT YOU DO :

1) Skin the Beetroot, cut roughly into small cubes, wash throughly and drain and place into a pressure cooker.

2) Add sufficient water to cover the Beetroot and pressure cook it till cooked.
TIP : I don't like overcooked beetroot and prefer it to be 80% cooked

3) In a grinder or food processor add the cooked beetroot, grated coconut, tamarind pulp, the Dry Roasted Cumin seeds, coriander seeds and dry red chillies and salt. Whizz to a smooth paste.
TIP : Don't add water


4) To prepare the tempering, In a pan add oil. When hot add the mustard seeds and let it pop. Next add chopped garlic, curry leaves and sauté till fragrant.


5) Add the tempering to the the BEETROOT GOJJU and serve as a side dish with Rice and Curry.




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