INGREDIENTS: (SERVES 4-5)
METHOD:
Soak the goose berry sized tamarind in hot water and extract 4 cups of tamarind water.
In a pan add oil and temper with mustard seeds , fenugreek seeds, toor dal ,red chillis and curry leaves. When the dal turn golden brown add the beet root and saute for few minutes.
Now add tamarind water,sambar powder,turmeric powder,salt and asafoetida. allow this to boil till it reaches a thick gravy consistency.
The beetroot will also get cooked by this time. Add few curry leaves and smear a tsp of sesame oil on the top. Normally we add little jaggery to this kuzhambhu, but since beetroot has sweetness no need to add it. We had with Beans paruppu usili.
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