How to prepare Beetroot Moru Kulambu

How to make Beetroot Moru Kulambu

Cuisine Style: South India

Cooking Time: 10 minutes

To Serve: 4

Take with: Idli, Dosai, Rice



Beetroot Grated – 1 cup

Thick buttermilk (1 cup curd + ¼ cup water) – 1 ¼ cups

Small Onion – 2 finely chopped

Curry Leaves – 1 spring

Ginger (grated) – 1 tbsp

Green chili – 1

Mustard seeds – 1 tbsp

Cumin seeds – 1 tbsp

Turmeric Powder – 1 tsp

Oil – 3 tbsp

Salt to taste



Peel away beetroot skin, skin and grate.

Grind grated beetroot, curry leaves, cumin seeds and ginger to become a fine paste.

Heat oil into a pan then add mustard seeds and once its crackled add chopped onion sauté it well. Once onion turns light brown, add chopped green chilli, curry leaves sauté it well.

Add beetroot paste sauté it well, add turmeric powder, salt combine well. once raw smell out of beetroot turn away the flame.

Add buttermilk combine well.

Serve hot it with rice, idli, dosai.

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