Beetroot Kaalan is a side dish similar to beetroot pachadi, served in Thiruvananthapuram Sadya. Coconut and curd are the main ingredients for the preparation of both dishes. 
 
Beetroot Kaalan for sadya

Ingredients for Beetroot Kaalan:

1. Beetroot -2 nos
2. Chilli Powder – 1 tsp
3. Turmeric Powder – 1/2 tsp
4. Salt and water – as required
5. Scrapped coconut – 1 cup
    Shallots – 2 nos
    Cumin Seeds – 1 tsp
6. Curd – 4 small spoons
7. Coconut oil – 2 tsp
8. Mustard – 1 tsp
9. Fenugreek –  1/4 tsp
10. Curry leaves – 2 stalks

Beetroot Kaalan – Method of Preparation:

  1. Cook beetroot by adding water, salt, turmeric powder and chilli powder. (You can also cut into small pieces – your preference)
  2. Mash it well into a fine paste if you are cooking the beetroot whole.
  3. Grind the contents 5 in a mixer to a fine paste and add to the cooked beetroot to boil.
  4. Add curd to the mixture, and allow it to boil. Switch off the flame when the curd starts boiling.
  5. Heat oil, add mustard, fenugreek and curry leaves, and allow them to splutter. Add the mixture to the beetroot curry.   

 Archive: Vanitha Magazine October 1-14 2011

Read a few more beetroot recipes here. Click on the links in the list to read.

 

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