Beetroot Rasavangi

I can't believe this is the first beetroot recipe post in my four years of blogging. Especially since it is featured quite often in my house (much to N's chagrin!). Usually in a palya or a gojju form. This recipe is for rasavangi, a curry made with a delicious masala of kopra and spices ground into a powder. Let me reiterate that this is different from the Tamilian rasavangi, usually made with dal and eggplants. Ours is specifically without dal, and generally made with green beans or cluster beans, apart from eggplants.



Ingredients:

Beets - 3-4 medium sized, chopped and cooked in a pressure cooker
Jaggery and salt to taste

To Grind:
Huli Pudi - 1 tbsp (or sambar powder)
Kopra - 2 tbsp (can be substituted with coconut shreds or dessicated coconut)
Tamarind paste - 1/2 tsp
Raw rice - 1 tsp

For Tadka:
Oil
Mustard Seeds
Hing
Curry Leaves


Method:

In a pot, do the tadka and add the boiled beets.
Add the ground masala, jaggery and salt to taste.
Bring to a boil.
Cover and cook on low for a few minutes.
Adjust seasonings, if required.
Serve on rice with a dollop of ghee!



Happy Shankranthi/Pongal, in advance! Above is a picture of the yellu offering from last year. Read more about it here.