Beetroot Koshimbir(-ish)

I wasn’t really in the mood to cook anything elaborate today .. well that’s me many days! I used to beat myself over it in the past. But over the years, I’ve come to realize that it can be a blessing in disguise. It makes me more efficient and creative in the process.

I checked my fridge and these beets were lying neglected in a corner. They demanded my attention and I was happy to give it to them, but … umm.. just not indulge them too much 😉

So that’s the birth story of this marvelous recipe 😉

Inspired by the Carrot Koshimbir, I learnt a couple of years ago from @indianfoodrocks, here’s what I did. Now this probably isn’t authentic and it wasn’t my attempt to make one either. But this is what I made and this is exactly what I’d like to share with you. I hope you enjoy it as much as my family and I did.

Serves 3-4 (as a side)

Ingredients:

Beetroot : 2, large. Washed, Peeled and grated using the big holes of your box grater.
Lime: juice of 1 (adjust according to taste)
Salt: to taste
Ground black pepper: a pinch or two

For the tempering:

Coconut oil: 1 tbsp (you can replace it with any neutral oil if you like)
Mustard seeds: 1 tsp
Split,Skinless urad dal: 1 tbsp
Green chillies: 2 (My kids were eating it, so i kept the green chillies whole. You can chop it up if you like it spicy)
Dry red chillies: 2, torn in half
Curry leaves: 10
White sesame seeds: 1 tbsp
Sliced almonds: 2 tbsp (can be replaced with peanuts)
Salt (a pinch)

Method:

  1. In a microwaveable bowl/plate, add the grated beetroot and 3 tbsp of water. Cover it with a microwavable lid, leaving a little space for the steam to escape. Microwave for 2 mins. Stir. Then additional 1 min. I want them very slightly cooked, while still retaining their crunch.
  2. Remove from the microwave and squeeze the juice of 1 lime. Add some salt to taste and ground black pepper. Mix well. And let it sit for 20 mins. Transfer it to the serving plate.
  3. Make sure you have all the ingredients next to you before you start the tadka process. You’ll have to work very quickly now.
  4. After 20 mins, heat coconut oil in a tadka pan. You’ll have to work very quickly now as these ingredients burn fast. Add the mustard seeds. Once it starts to splutter, reduce heat and add the cumin seeds, urad dal, sliced almonds and dry red chillies. 
  5. Stir for a couple of seconds and add the green chillies, curry leaves and the sesame seeds. Keep stirring. A few seconds more and you’ll notice the almonds start to get darker in color. Turn off the gas at this stage. Sprinkle a pinch of salt in the tadka now, mix everything and add it over the grated and microwaved beetroot. That’s all it takes and you have an amazing Beetroot Koshimbir / salad / side ready in no time!