Recipe- Beetroot Kai

A Quick, Nutritious Dinner

Beetroot kai is a South Indian vegetable dish that pairs perfectly with rice. It’s versatile enough to work with other vegetables like carrots or beans, but beetroot gives it a vibrant color and a boost of fiber and nutrients. Packed with the superfood power of beetroot, this dish is a simple and delicious way to get your veggies in.

Pro Tip:

• Save Time: Steam the beetroot in advance. This cuts down the cooking time and lets you bring the dish together in just 15-20 minutes.

• Versatility: You can swap beetroot for other vegetables like carrots, beans, or even a mix—just follow the same recipe!

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Beetroot Kai Recipe

Serves: 4-5
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 1 lb beetroot (about 4-5 medium-sized beets), peeled and diced into small pieces

• 1-2 tbsp oil

• ½ tsp each: mustard seeds, cumin seeds (jeera), urad dal

• ½ tsp turmeric powder

• 1-2 tsp chili powder (adjust to taste)

• 1 tsp salt (or to taste)

• 1 tbsp chickpea flour (besan)

Method:

1. Prepare the Base:
   Heat the oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter. Then, add cumin seeds and urad dal, sautéing until golden and fragrant.

2. Cook the Beetroot:
   Add the diced beetroot along with salt, turmeric powder, and chili powder. Mix well, cover, and cook on medium heat. Stir occasionally and sprinkle a bit of water if the beetroot isn’t cooking easily.

3. Final Touch:
   Once the beetroot is tender and cooked, sprinkle in the chickpea flour. Mix well and sauté for a few more minutes until the dish turns slightly crispy and aromatic.

4. Serve:
   Taste and adjust salt or spice if needed. Serve hot with steamed rice or as a side dish.