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Beetroot is widely known for its health benefits. As i shared Beetroot Curry and Beetroot Kootu, now time to share Beetroot Laddu:) It is very simple and quick sweet dish still healthy and one can make this laddo very easily. For long shelf time i skipped the coconut if you like you can add them. Tempting red color and juicy sweetness, this delightful recipe of beetroot laddu is one of the best ways to enjoy its goodness in any
season. Give a try as Diwali Sweet Recipe. :)
Ingredients:
- Beetroot (grated) - 4 cups
- Sugar - 2 cups
- Milk - 1 cup
- Ghee/Clarified Butter - 1/2 cup
- Cashew nuts few
Time Required: 20 mins
Method:
In a thick bottom pan, fry the beetroot and sugar stirring it
continuously for 4 mins and then add clarified butter and milk. (Beetroot should be nicely
cooked in milk). stir at least 10 to 15 mins or until, you start feeling the aroma. Once the mixture cools down a bit, lubricate your palms with oil, so that the mixture doesn't stick in your hands and make small balls out of
the mixture. Garnish with Cashew nuts.
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We can use this wonderful veggie in many ways like in salads, chutney, pickle, beetroot kootu and in the form of Beetroot Laddu also. Here is one simple and easy method, have this curry in your monthly recipe list to get lots of health benefits.
Ingredients:
- Beetroot – 2 nos.
- Turmeric Powder /Haldi - 1 tsp
- Salt to taste
- Pinch of Hing/asafoetida
>For Grinding:
- Green Chilies – 2 nos.
- Grated coconut – ¼ cup
>For Seasoning:
- Mustard Seeds -2 tsp
- Urud Dal /White Lentils –1 tsp (grown in Indian subcontinent- Available in
Indian Store)
- Curry leaves –few
- Oil
Method:
Step 01) As raw beetroot is very hard to cut with knife, it is better to cook this vegetable in a pressure cooker with 3 whistles. Let it cool and it becomes very easy to remove the outer skin, simply squeeze from your finger it will peel the skin then chop them into smaller pieces.
Step 02) Take a frying pan and heat oil. Add mustard seeds and urad dal. Let the seeds crackle. Add the curry leaves this enhance the fragrance and taste too. Then add the chopped beetroot, salt, turmeric powder & hing/Asafetida
Step 03) Grind the green chilies and grated coconut in a blender. Add the grounded mixture and mix nicely and cook for 2 mins
That’s it yummy healthy tasty curry/sabzi is ready. :)
Serve: This is great side dish with curd rice.
As you all know, beetroot has many health benefits and usually i prepare beetroot curry/ palya, in salad, beetroot juice and even beetroot laddo. This time thought to prepare something different or new. Here is my version of Healthy Kootu/gravy.
Ingredients:
- Beetroot - chopped 2 cups
- Moong dal /Pasi Paruppu/ Split Mung Bean - 1/2 cup
- Turmeric powder
- Salt
>for Masala Ingredients:
- Tuvar dal / pigeon peas- 1 tsp
- Dhaniya / Coriander seeds - 2 tsp
- urud dal / White Lentils- 1 tsp
- Black pepper - 3 seeds
- cumin seeds - 1 tsp
- Whole Red chili - 2 to 3 nos.
- Grated coconut - 1/4 cup
>for Seasoning:
- Mustard Seeds - 2 tsps.
- Curry Leaves - few
- Pinch of Hing/ asafoetida
- Oil - 1 tbsp
Time Required: 20 mins
Method:
1. Set the moong dal and beetroot in a separate vessel cook them in a pressure cooker for 3 whistles.
2. Chop the boiled beetroots into small pieces
3. Fry the above masala ingredients in little clarified butter/ghee/oil, cool them for 5 mins. then grind and keep it aside. (You can store this powder for next time usage also.)
4. Heat the pan with 2 tsp of oil add the mustard seeds allow them to splatter
5. Add curry leaves and hing and fry for 1 min. add the moong dal and 1 cup of water, turmeric powder, salt and mix nicely to bring them in liquid consistency
6. Add the boiled beetroot and the ground masala mixture and cook for a little while to mix uniformly.
Serving: Serve hot with rice/ roti / chapatis.
Variation: Instead of beetroot you can use vegetables like cabbage and snake gourd.
