Beetroot Tambuli Recipe

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.  Beetroot, Curd (Dahi / Yogurt), Salt, Fresh coconut, Green Chilli, Cumin seeds (Jeera), Whole Black Pepper Corns, Coconut Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), White Urad Dal (Split), Dry Red Chilli, Curry leaves   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     20   20     To begin making Beetroot Tambuli Recipe,prep all the ingredients and keep readyTo 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.