Beetroot Puli Kulambu / kuzhambh

I love puli kulambu esp for the weekend meals. It is really gives refreshing break to normal sambar with dhals. I had left over 1 beetroot in the fridge. Was wondering what to do with it. Then I remembered seeing Vathakuzhambhu at Jeyasrhris space. I wanted to try out too. but I did it with my own way. What a perfect combo of spices.. this tasted heaven.
Ingredients:

Beet root - 1 medium (dice to your desired size)
Small onion - 1/2 cup (chop finely)
Garlic - 7 (sliced thinly)
Tomatoes - 2 (sliced into 1/4 inc cubes)
Fennel seeds - 1/2 teaspoon
Grated coconut - 1/4 cup
Oil - 2 tablespoon
Curry leaves - 10
Tamarind paste - 1/2 cup (slightly thick juice. Mix in with 4-5 cups of water)
Sambar powder / podi - 1.5 teaspoon (adjust to your spice level)
Turmeric powder - 1/2 teaspoon
Green chillies - 2-3 (Slit into 2. Adjust to your spice level)
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Bengal gram dhal - 1 teaspoon

Method:
Heat the pan and add 1/2 teaspoon of oil. Add all onion except 1 teaspoon. Fry till they are cooked or transparent. Grind the grated coconut and fennel seeds. Add fried onion and grind to smooth paste.Keep it aside
Heat rest of oil in the pan. Add mustard seeds and let it pop. Add urad dhal and bengal gram dhal and fry till brown. Add Onion, Garlic and green chillies. Fry till Garlic is slight brown in color. Add tomatoes and grinded paste. Fry till Tomatoes are mushy. 
Now Add turmeric powder and sambar powder fry till raw smells goes off. Add Beetroot and fry for a min. Add tamarind water and let it boil till raw smalls goes off. Serve hot. 
I prefer to have it next day with rice


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