Indian Vegetarian Recipes

Beetroot Kootu recipe

Beetroot kootu recipe – Hotel style beetroot kootu recipe – Healthy and easy South Indian moong dal based kootu recipe

Kootu is always a staple in our house; we make it with many combinations of veggies. Kootu is either paired as an accompaniment to sambar, rasam, or vatha kuzhambu rice or mixed with rice as a main course. Since veggies are combined and cooked along with moong dal, kootu is a great source of protein and fiber.

Kootu is made in different ways, I have posted many versions of kootu with varying vegetables in Jeyashris kitchen. I tasted beetroot kootu for the first time in a restaurant on their Thali menu. It tasted so yummy and very different too. I could see boiled chana and addition of garlic in the kootu.

Last week I tried this at home and everyone loved this version of kootu. As beetroot is our family’s favorite vegetable I wanted to document this recipe in Jeyashris kitchen. Try out this protein-rich fiber rich beetoot kootu recipe.

Also check out our interesting kootu recipes Thakkali kootu, Chettinad style keetai kootu, potato paal kootu, Raw banana kootu

If you want you can replace beetroot with keerai or any other veggies of your choice.

Beetroot kootu recipe

Tamilnadu hotel style protein rich kootu recipe

Course Lunch | Dinner

Cuisine South Indian

Keyword protein-rich food, South indian gravy

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

1 cup beetroot cut into small cubes
¼ cup yellow moong dal uncooked
¾ cup white chana pre-soaked
1 green chili
3 cloves garlic
½ tsp turmeric powder
2 pinches asafoetida
Salt as needed
1 cup Water to cook the dal beetroot mix
3 tsp coconut oil
½ tsp mustard seeds
Few curry leaves

To grind

3 tbsp coconut
1 tsp cumin seeds
3-4 red chilis

Instructions

In a bowl add the moong dal and add water.
Wash it well.
Add chopped beetroot, soaked kabuli chana, slit green chili, turmeric powder, asafoetida and garlic cloves.
Add 1 cup of water and pressure cook this for 3-4 whistles.
Grind coconut, cumin seeds and red chili into a fine paste.
In a pan add coconut oil and add mustard seeds and curry leaves.
Once it starts to crackle, add the cooked beetroot dal mixture.
Add the ground mixture and salt.
Add little water to adjust the consistency. I made it thick to accompany the meal.
I wanted a slightly thicker kootu, so added ½ cup water only.
Boil for 2 minutes.
Switch off.
Serve as an accompaniment for kara kuzhambu or vatha kuzhambu or rasam.

Video

Notes

1. You can replace beetroot with chow chow , spinach, or mixed veggies.

2. You can add finely chopped tomato to the beetroot kootu while cooking the dal.

In a bowl add the moong dal and add water.
Wash it well.
Add chopped beetroot, soaked kabuli chana, slit green chili, turmeric powder, asafoetida, and garlic cloves.

Add 1 cup of water and pressure cook this for 3-4 whistles.

Grind coconut, cumin seeds, and red chili into a fine paste.

Add ½ tbsp of coconut oil in a pan
Add mustard seeds and when it starts spluttering add the urad dal and curry leaves.

When the dal turns golden brown, add the cooked beetroot mixture to this.
Add salt and the ground coconut mixture.
Add water to adjust the consistency.

I wanted a thick kootu to accompany my meal so I made it thick.
Boil for 2 minutes and switch off.

Beetroot kootu is ready.

The post Beetroot Kootu recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.