Comfort Food · Konkani · Mangalorean · Sides · South Indian · Vegetarian

Mums style Beetroot Upkari..!!


I know loads of people back in India think that other than salads, there is nothing you can do with beetroot.. & there are people who dislike it.. I love this root vegetable.. My mum prepares a dry sabzi (cooked dry vegetable dish in Hindi) or palya (cooked dry vegetable dish in Kannada) or Upkari (cooked dry vegetable dish in Konkani) with this vegetable.. & its yummy.. you will surely love to eat this vegetable this way if you try this recipe..

When I was working & the first time I carried this in my lunchbox my colleagues from the Northern part of India were quite shocked.. they never knew that this vegetable was cooked & eaten.. & many who tasted this from my lunchbox loved this.. 🙂

Yes, beetroot makes your chopping board, hands & anything you touch while chopping it a deep magenta..but thats ok…it won’t stain you chopping board/ utensils.. it goes away when you wash the chopping board..but remember to was as soon as your done chopping.. 🙂

This vegetable is rich in potent antioxidants & nutrients..beetroot juice has known to lower blood pressure & thus help prevent cardiovascular diseases..If you have eaten beetroot the previous day don’t be alarmed if your urine & stool to turn reddish in colour.. 😉 This is because the red colour compound betanin present in beetroot is not digested in the human body..

Beetroot Upkari..

This is a very simple sabzi.. very few ingredients & you are ready with a pretty tasty sabzi to with rice & dal or with chapati’s… The sambar masala adds a lovely flavour to the naturally sweet beetroot…

Ingredients: (Serves 3-4)     Preparation Time: 20 mins
Beetroot – 1 large, peeled & cut into small cubes
Onion – 1 Medium-sized, finely chopped
Mustard seeds – 1/2 tsp
Sambar Masala – 2 tsp or more, based on your taste
Coriander leaves – 3-4 sprigs, finely chopped
Curry leaves – 1 sprig/ 7-8 leaves
Cooking oil – 1 tbsp
Salt to taste

Method:
Heat oil in a fry pan, add the mustard seeds & let them splutter. Make sure the heat is set to medium. Next add the curry leaves, fry them for a minute. Now add the chopped onions & add some salt to help fry the onions fry quicker..

When the onions turn translucent, add the cut beetroot. Add about 100 ml of water & add salt to taste. Mix well close, simmer & let the beetroot cook for about 8 minutes. Check in between & make sure the water has not evaporated & the beetroot has not begun to burn. Now add the sambar masala & mix well. Let the beetroot cook till done.

Garnishing:
Garnish with some chopped coriander if you wish to.

Garnish with chopped coriander leaves...
Serving Suggestions:
Serve hot as a side dish with a bowl of steamed rice & DDT/dal, else serve as an accompaniment with some hot chapati’s.

Mums style Beetroot Upkari..!!

If you like this, you may also like – Easy Potato fry/ Aloo fry, Adraki Aloo Gobi/Gingery Potato & Cauliflower, Beans Telasan/ Stir fried beans – Konkani style , Grilled Filled Capsicum etc.

If you like beetroot like I do.. you should try out this one for sure – Beetroot Raita, you can eat this one just like that..

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