Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Gold and Red Beets Curry

Shopping at farmers markets is a great experience. Here, the atmosphere and the hungama usually resembles a pelli-chupula party than a humble raitu bazar. The bridegroom is the fresh produce and the merchants are the proud papas and mamas.

“We did nothing but best for our produce. Actual soil, real Sun and no chemical sprays. It’s all ORGANIC.” They boast.

“How much? 10? What? Are these for real?”, a skeptical smile.

“Do you want nutrient-rich experience and a blessed, healthy life or not?” The looks say it all.

“How can a poor man stand such times and live?” No such soulful cry from the surrounding performing artists.

Natural yet painfully artificial, it’s different kind of atmosphere here. But the lure of open air shopping is irresistible, so I go. In between the greediness, there are always few good stalls with decent prices. At one such stall, I purchased the gold and red beets last weekend. I have added the kobbari kaaram and prepared a curry for meal today. With kobbari kaaram at hand, it’s real easy to create a multitude of habit forming dishes. And, the sweet beets love the spicy kobbari kaaram touch.

Gold and Red BeetrootsGolden and Red Beetroots
Gold and Red ~ Beaming Beets


Gold and red beetroots :
Peel, cut to thin rings and then dice to small pieces, like shown in the image, one cup each
Chana dal – 2 tbs, presoaked in water for 30 minutes beforehand
(added for it’s sugar-control properties and nutty crunchiness)
Kobbari Kaaram – 4 tablespoons
Turmeric and salt to taste or ½ teaspoon each
For popu or tadka: 1 tablespoon ghee, a curry leaves sprig and
¼ tsp each -cumin and mustard seeds

In a wide skillet, heat the ghee until a curry leaf tossed in it sizzles. Keep the heat to medium. Add the curry leaves and toast to pale gold color. Then, toss in the cumin and the mustard seeds. When seeds start to pop, add the chana dal and beets. Stir-fry for couple of minutes and then sprinkle about two tablespoons of water. Cover the skillet and steam-saute the pieces to tender, mixing in-between on medium-low heat. When the beets reach the softness you desire, then sprinkle the kobbari kaaram, turmeric and salt. Mix and cook couple of minutes. That’s it. A colorful sidedish would be ready to serve with rice, chapati or pasta.

Rice mixed with Gold and Red beets Curry, Mudda Pappu with Ghee and Pickled Cucumbers ~ Meal Today

Posted by Indira©Copyrighted in Beetroot (Tuesday August 21, 2007 at 10:14 pm- permalink)
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