Beetroot is very rarely used by my mom in her cooking. May be because of its sweetish and a very strong taste. But whenever my dad brought beetroots, she prepared this sasam. This goes well as a side dish with rice. Its texture is something like a chutney. My brother used beetroots very frequently, so even I started using it. Last time when I bought it, my mom gave me this recipe and I absolutely loved the taste. I also loved to eat it as a thick gravy with rice.
Since beetroot is cooked as a normal ‘stir fry’ first and ground into a chutney later, I guess this can be made with the leftover beetroot stir fry also. That way you will not get bored of eating same thing for days ;).
Mustard 1/2 tea spn
Asafoetida a pinch
Green chillies 4-5
Tamarind 1/2 tea spn
Coconut 1/2 cup
Oil 1 tea spn
Cut beetroot into small pieces (Mom had told me to ‘grate’ beetroot, but since it is ground again after cooking, I chose to cut it, to save time).
Heat oil and add mustard. When they start popping, add asafoetida, chillies and beetroot. Add 1/4 cup water and cook till beetroot becomes soft.
Grind coconut, salt and tamarind to paste with minimum water (just like any normal chutney). Now add cooked beetroot and grind again (the beetroot need not become very smooth paste. 2-3 rounds in mixer/blender to coarsely grind the beetroot is enough).
Serve as a sidedish with rice.
Serves : 4
Preparation time : 20mins