Beetroot Karamadu

Beetroot is a vegetable that is rich in nutrients and also helps to increase blood heamoglobin levels . I was never really a fan of beetroot until I Joined college. After I realized the value of mom’s cooking skills, I was totally attracted this, and used to ask her to make this once in a while. My dad loves to have this with coconut but I like it the plain way. The mild sweetness in the vegetable is what I love ! Now here goes the recipe:

Cooking time : 15 min

Serves: 2

Ingredients:

Beetroot	1 big
Mustard seeds	1 tsp
Urad dal	1 tsp
Oil	1 tsp
Water	1/8 cup
Red chilly powder	½ tsp
Turmeric	¼ tsp
Salt	As needed

Method:

• Wash the beetroot, Peel the skin with a peeler and chop into small pieces (about ½ inch in length and breadth). Keep aside.
• Heat a pain, add oil and when its hot add mustard seeds. After it crackles, add urad dal and fry till it turns golden brown.
• Now add Beetroot and mix well. Add 1 tbsp of water and close the lid. Allow it to cook until water evaporates. Again add another tbsp water and allow the beetroot to get almost cooked.
• Add turmeric powder, salt and red chilly powder and give a good stir.

• Switch off flame once the beetroot is completely done. Serve with rice topped with ghee. Also tastes good with south Indian Kuzhambus and sathumadus.

Notes::

• You can add a tbsp of grated coconut and stir before switching off the flame.