Beetroot Tambuli (Beetroot Raita With Coconut) Recipe
A vegetarian Indian recipe with beetroot - grated, curd (dahi / yogurt), fresh coconut - grated. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Beetroot Tambuli recipe, heat oil in a wide pan and add cumin seeds and peppercorns
beetroot - grated(1 cup)whole black peppercorns(10)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 2
Once it splutters, add chopped ginger and green chillies and roast it until you see the change in colour
green chilli(2)inch ginger - chopped(1)teaspoons coriander (dhania) leaves - chopped(2)to 2 dry red chilli(1) - 3
Add the fresh coconut and roast until you see the rawness disappear
fresh coconut - grated(3/4 cup) - 4
It will take about 1-2 minutes
- 5
Add these into a small blender and blend it without adding any water
- 6
To the same pan, add some more oil and toss the grated beetroot with some salt
beetroot - grated(1 cup)fresh coconut - grated(3/4 cup)salt - to taste - 7
Saute until it becomes soft and tender
- 8
Allow it to cool
- 9
Once it is done, add the beetroot to the coconut mixture and blend it to a coarse textured paste in a blender
beetroot - grated(1 cup)fresh coconut - grated(3/4 cup) - 10
In a bowl add the yogurt, beetroot mixture and required salt and mix well
beetroot - grated(1 cup)salt - to taste - 11
The next step is to make the tempering
- 12
Heat oil in a tadka pan and add mustard, hing, curry leaves and red chillies
green chilli(2)teaspoons coriander (dhania) leaves - chopped(2)mustard seeds(1/2 teaspoon)to 2 dry red chilli(1)sprig curry leaves(1) - 13
Spoon the tempering on the Beetroot Tambuli and it is ready to be served
beetroot - grated(1 cup) - 14
Serve Beetroot Tambuli with Mixed Vegetable sambar and steamed rice for a delicious meal
beetroot - grated(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Beetroot Tambuli (Beetroot Raita With Coconut) Recipe
A vegetarian Indian recipe with beetroot - grated, curd (dahi / yogurt), fresh coconut - grated. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
14 steps- 1
To begin making the Beetroot Tambuli recipe, heat oil in a wide pan and add cumin seeds and peppercorns
beetroot - grated(1 cup)whole black peppercorns(10)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 2
Once it splutters, add chopped ginger and green chillies and roast it until you see the change in colour
green chilli(2)inch ginger - chopped(1)teaspoons coriander (dhania) leaves - chopped(2)to 2 dry red chilli(1) - 3
Add the fresh coconut and roast until you see the rawness disappear
fresh coconut - grated(3/4 cup) - 4
It will take about 1-2 minutes
- 5
Add these into a small blender and blend it without adding any water
- 6
To the same pan, add some more oil and toss the grated beetroot with some salt
beetroot - grated(1 cup)fresh coconut - grated(3/4 cup)salt - to taste - 7
Saute until it becomes soft and tender
- 8
Allow it to cool
- 9
Once it is done, add the beetroot to the coconut mixture and blend it to a coarse textured paste in a blender
beetroot - grated(1 cup)fresh coconut - grated(3/4 cup) - 10
In a bowl add the yogurt, beetroot mixture and required salt and mix well
beetroot - grated(1 cup)salt - to taste - 11
The next step is to make the tempering
- 12
Heat oil in a tadka pan and add mustard, hing, curry leaves and red chillies
green chilli(2)teaspoons coriander (dhania) leaves - chopped(2)mustard seeds(1/2 teaspoon)to 2 dry red chilli(1)sprig curry leaves(1) - 13
Spoon the tempering on the Beetroot Tambuli and it is ready to be served
beetroot - grated(1 cup) - 14
Serve Beetroot Tambuli with Mixed Vegetable sambar and steamed rice for a delicious meal
beetroot - grated(1 cup)
About this recipe
A vegetarian Indian recipe with beetroot - grated, curd (dahi / yogurt), fresh coconut - grated. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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