Beetroot Varai

Today’s recipe is that of a quick to prepare and delicious beetroot dish.

Beetroot Varai

Time taken: 15 mins

Serves 3

Beetroot varaiIngredients:

  • Beetroot – 1 cup, grated
  • Onion – 1
  • Green chillies – 2
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Coconut – 1 tbsp, freshly scraped
  • Pepper – ½ tsp
  • Salt – ½ tsp
  • Sesame/ Gingelly oil – 2 tbsp

Method:

  1. Mix ½ tsp salt with 1 cup of grated beetroot and keep aside.
  2. Heat 2 tbsp sesame oil in a pan and fry the fennel seeds, chopped onion, green chillies and curry leaves for a minute.
  3. Add the grated beetroot to the pan and stir-fry for 5 – 10 mins over low heat.
  4. Add 1 tbsp coconut and ½ tsp pepper to the beetroot mix and cook for another 2 mins.
  5. Serve the beetroot varai with rice.

Recipe source: Raji Thillainathan.

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4 thoughts on “Beetroot Varai

  1. Am a novice to the Tamil side of cooking. Have done quite a few of the vegetable dishes and they have turned out very well. Today I tried out the spicy ash plantain, the mushroom and the paithangai. Have you done a curry of whole red onions?

    • Hi! Thank you for your feedback. The mushroom and spicy ash plantain curries are among my favourites. By a curry of whole red onions, do you mean something similar to ‘vendhaya kulambu’ with the small red onions (shallots) that is made in the north? I have eaten it a number of times but haven’t made it as yet.

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