If you're looking for a unique and flavorful side dish to accompany your meals, look no further than Beetroot Salna. This South Indian curry is a delightful blend of spices and vegetables, with beetroot adding a touch of sweetness and vibrant color. Let's dive into this mouthwatering recipe!

Ingredients

For the Main Curry:

• 2 tbsp Oil
• 2 Cloves
• 1 small stick of Cinnamon
• 2 Cardamom pods
• 1 Bay leaf
• 1 large Onion, finely chopped
• 2 Green chillies, slit
• A sprig of Curry leaves
• 1 tbsp Ginger garlic paste
• A handful of Mint leaves
• Salt, to taste
• 2 Tomatoes, finely chopped
• 2 medium Beetroots, peeled and cubed
• 1/2 tsp Turmeric powder
• 1 tsp Chilli powder
• 1 tsp Garam masala
• 1 tbsp Coriander powder

For the Paste:

• 4 Small onions
• 1/4 cup Grated coconut
• 1 small stick of Cinnamon
• 2 Cloves
• 8-10 Cashews
• 1 tbsp Poppy seeds
• 1 tsp Fennel seeds
• Water, as needed

Instructions

Preparing the Paste:

1. In a small pan, heat a teaspoon of oil.
2. Add small onions, cinnamon, cloves, cashews, poppy seeds, and fennel seeds.
3. Sauté until the onions turn golden brown.
4. Add grated coconut and sauté for another 2 minutes.
5. Allow this mixture to cool slightly, then blend it into a smooth paste with a little water. Set aside.

Preparing the Curry:

1. Heat oil in a pressure cooker over medium heat.
2. Add cloves, cinnamon, cardamom, and bay leaf. Sauté for a few seconds until fragrant.
3. Add the finely chopped onions and green chillies. Sauté until the onions turn translucent.
4. Add curry leaves and ginger garlic paste. Sauté until the raw smell disappears.
5. Add mint leaves and sauté for another minute.
6. Stir in the chopped tomatoes and cook until they turn soft and mushy.
7. Add the cubed beetroot, turmeric powder, chilli powder, garam masala, and coriander powder. Mix well.
8. Add salt to taste and pour in the prepared paste.
9. Add enough water to reach the desired consistency for your curry. Mix everything well.
10. Close the lid of the pressure cooker and cook for 3 whistles.

Final Steps:

1. Once the pressure releases, open the cooker.
2. Check the consistency of the curry and adjust the seasoning if necessary.
3. Garnish with fresh coriander leaves if desired.

Serving:

Beetroot Salna is best served hot with rice, roti, or parotta. Its rich flavor and vibrant color are sure to make it a standout dish at your table!

Tips

• Adjust the number of green chillies and chilli powder to suit your heat preference.
• You can also add other vegetables like carrots or peas for variation.
• If you prefer a thicker gravy, reduce the amount of water added.

Enjoy this delightful Beetroot Salna with your family and friends, and let the flavors transport you to the heart of South Indian cuisine!