Beetroot mudde huli recipe | How to make simple beetroot sambar
By Latha on February 7th, 2017
Beetroot mudde huli or simple beetroot sambar recipe explained with step by step pictures and a video. This is a very simple and easy sambar or huli recipe prepared using grated beetroot, salt, jaggery, tamarind and a garlic tempering. This beetroot mudde huli or bolu huli tastes good with rice.
This is a no-coconut, no-dal, no-masala, no-roasting and no-grinding gravy recipe. I would say this beetroot mudde huli is very very simple and is a perfect bachelor recipe. I have already posted one more simple beetoot palya recipe, that is also very simple.
Beetroot is a vegetable with full of nutrients and many medicinal values. Beetroot is a super food and it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Many studies have suggested that increasing consumption of beetroot like vegetables decreases the risk of obesity, diabetes and heart disease. It helps in weight loss, promotes a healthy complexion and hair and increases energy level etc.
So dont forget to try this beetroot sambar or beetroot mudde huli recipe, its very easy and tasty. Also don't forget to include beetroot in your weekly diet. If you are looking for more Karnataka style gravy recipes then visit our gravies section.
I have made a video on this beetroot mudde huli recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 medium sized beetroot
- 1-2 green chilies
- 1/2 lemon sized jaggery
- 1/2 lemon sized tamarind
- A big pinch turmeric powder
- Salt as per your taste
Ingredients for tempering:
- 4 tsp cooking oil
- 1 red chili
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 4-5 curry leaves
- 7 - 8 cloves of garlic, crushed
Instructions for making Beetroot mudde huli or beetroot sambar:
- Peel and wash the beetroots.
- Grate the peeled beetroots.
- Transfer grated beetroot into a pressure cooker. Add in slit green chili, salt, turmeric powder, jaggery and tamarind extract. Also add in a cup of water.
- Cook the beetroot by making 2 whistles. You can also cook it using open pot method. If required adjust the salt, sour and sweet level.
- Next prepare tempering using oil, red chili, mustard, cumin, crushed garlic and curry leaves using a small skillet.
- Add this tempering to the cooked beetroot. Mix well and serve it with hot rice. Sorry I missed the image, will update it soon.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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