• Preeth C.Vijay

Beetroot Tawa Roast/Varuval

Beet root is one vegetable that can go wrong when not cooked right. I have been making stir fries/poriyal, beet root salad, beet root dal and beet root vadai everytime when i buy the beets. But then the slight sweetness from beets somehow irritates me when I have it with rice.

This particular recipe Tawa roast, is my newly found one where the beet root takes the disguise of my vazhakkaai/plantain roast.


Beetroot 2

Coconut grated 1/4 cup

Garlic 4 cloves

Fennel seeds 2 teaspoons

Chilli powder 2 teaspoons

Curry leaves 2 sprigs

Salt as needed

Oil as required

How to start?

Cut the beetroot into slightly thick round slices. Add little water in a pressure cooker, add the beetroot, salt and pressure cook it for one whistle. Open the lid once the pressure gets released. Drain the excess water. You can add the drained water to soups or any gravies.

Grind coconut, garlic, fennel seeds, and chilli powder with little water added into a thick smooth paste. Apply this paste to the cooked beet root and marinate it for 15 minutes. Check for salt.

Now heat a dosa tawa, add 2 tablespoons of oil. Place the beet root one by one and reduce the flame to medium high. Top it with curry leaves. Let the beets get roasted on one side. Flip it after 5 minutes and allow the other side to get cooked and roasted. Add oil in between if needed.

Beetroot tawa roast is ready to be served with rice. It goes well with sambhar, Rasam or any variety rice

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