Beetroot Huli ( Beetroot curry)

Huli is a speciality from Karnataka. You might find preparations little similar to Sambar. Huli has its unique, awesome taste. Beetroot adds high nutrition value to this curry. Another wonderful thing about this recipe is; it does not require ghee or oil. So this is surely one tasty and healthy recipe. I normally make dry cabbage sabji along with this curry. Hot beetroot huli, rice and cabbage sabji forms a fantastic combination.

Ingredients:

1/2 cup toor dal

2 beetroots peeled and cut into cubes

1 tomato finely chopped

8-9 red chillies
1/2 cup grated coconut

1 tbsp coriander seeds
1 tsp tamarind extract
8-10 curry leaves
2 cloves
1 tsp cumin seeds/jeera
1/4 tsp hing/asafoetida
1/4 tsp methi seeds/fenugreek seeds
1/2 tsp turmeric

Method:

1. Pressure cook toor dal with chopped tomato and beetroot.
2. Mash cooked toor dal.
3. Dry roast coriander seeds,cloves,cumin seeds, methi seeds.
4. Grind these roasted ingredients along with red chillies, tamarind pulp, hing, turmeric and grated coconut. Make a smooth paste.
5. Boil cooked mixture of toor dal, beatroot and tomato adding curry leaves.
6. When it starts boiling add masala paste formed earlier and salt.
7. Let it simmer for few minutes.

Serve hot with rice.

Preparation time : 40 minutes