Beetroot has a ton of nutrients unfortunately, it is not loved my family members mainly because of its naturally sweet flavor. So I wanted a beetroot dish that could satisfy our taste buds with less sweetness. One day I tried my Amma’s beetroot chops recipe and, I have added chickpeas along with beetroot.Guess what it’s a big hit everybody, loved the kulambu and asked for the second round.Fun fact we call it beetroot chops at my home because the preparation is similar to non vegetarian food.
I have already shared my beetroot Masala /Poriyal recipe which is also a beetroot hater’s approved recipe. Beetroot Masala is a kind of dry/semi-dry side dish for rice and chapati whereas beetroot and chana kulambu is proper curry/kulambu that we mix with white rice. However, beetroot and chana kulambu goes well with chapati and curd rice as well.
Ingredients:
- 350-gram tender beetroot, chopped into small pieces
- 1 cup dry chickpea/garbanzo beans/channa, soaked overnight in the water
- 1/4 tsp of turmeric powder
For the Masala:
- 150-grams onion, chopped
- 70-gram tomato, chopped
- 1 tsp whole black pepper
- 1 long dry red chili
- 1/2 inch ginger, peeled
- 3 to 4 garlic clove
- 2 to 3 tbsp of oil
For the curry
- 4 tbsp of oil
- 5 curry leaves
- 1 cinnamon stick(1 inch)
- 2 cloves
- Ground masala
- 2.5 cups of water
- 1 to 1.5 tsp of salt
- 1/4 chili powder
- 1.5 tsp coriander powder
Procedure:
Step 1:
1. Add required water, a tsp of salt, turmeric powder and pressure the beetroot and soaked chickpeas/garbanzo beans/chana until well cooked.
2. If you don’t have a pressure cooker, In a saucepan filled with water, boil the beans and beetroot until tender.
Step 2:
1. In a medium-size saucepan, heat some oil. When the oil has heated, fry the red chili, black pepper, garlic, and ginger until the garlic and ginger become golden. Make sure the spices are not burnt.
2. Saute the onion and tomato until the onions are golden and tomatoes are mushy.
3. Transfer the sauteed vegetables and spices to a plate and let it cool down.
4. Blend the vegetable and spices into a thick and smooth paste. If required add little water. The ground paste should not be runny.
Step 3:
1. In a medium-size saucepan, heat some oil and fry the cinnamon sticks, bay leaves and cloves for a second.
2. Saute the ground the paste until the oil separates on the sides and the paste becomes bright red. While sauteeing add the curry leaves, chili powder, coriander powder and coriander leaves.
3. Add the cooked beetroot and, garbanzo beans/chickpeas/channa to the saucepan give it give a mix and then add the required water. Use the water used to cook beetroot and beans.
4. At this stage add the required salt and let the kulambu/curry simmer for 5 minutes or until thickened. If you have used beetroot and chana cooked water then, remember that we have already added salt to pressure cook. So carefully control the amount of salt.
Server beetroot and chickpea kulambu with rice/chapati/idly/dosa/curd rice.
