Beetroot Saasmi - An Udupi Dish!

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 This is a very 'easy to make' dish.  We use beetroot for making sweets, curry etc.  Here, we, people from Udupi, make a different dish, which can be had with rice, chapaathis etc.

Beetroot  (click on it to know the benefits of this vegetable)

Wikipedia has given a long list of benefits of beet root, mainly, it is good for the heart.

Ingredients:

1. Beet root - 1/2 Kg.
2. Coconut - Half or 1 and a half cup grated.
3. Rai/Kadugu/saasuve/mustard seeds - 1 and a 1/2 tsp. to 2 tsp.
4. Red chillies - 6 - 10 nos.
5. Rice flour - 2 tsp.
6. Normal curd, not sour curd - 1 to 1 and a 1/2 cups.
7. Salt - as per taste (First add 1 and a 1/2 tsp. and taste!)

Method:

First peel the vegetable and cut into small pieces.  Pressure cook with some water...I do it along with rice.  Otherwise you can cook it until it is soft. Take it out from the cooker and put it in a vessel.  Add some salt and keep it on the stove for 5 - 10 mts.

Beet root pressure cooked and salt added. Let it cook for 5 mts.

Ingredients for grinding.

Grind all the ingredients except curd, into a fine paste.  And add to the cooked beet root.  Mix well.  Then pour the curd in the mixer and just turn the knob for a second (we call it one 'drrr'!) and pour it into the beet root.  Let it foam. It should not boil.  If it boils,  it will turn watery.  Switch the flame off.  The dish is ready.

My children love this saasmi! Saasmi means mustard seeds in our language, Tulu! Mustard is full of Omega 3 fatty acid, wikipedia says so!

Try this and I would be happy to read your comments!

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Patlukai Thambuli - Udupi recipe!

Patlukaai (ಪಟ್ಲುಕಾಯಿ)in Kannada and Pudalangaai (புடலங்காய்)in Tamil, thambuli is my son's favorite thambuli! This will taste a bit like our morekuzhambu (மோர்குழம்பு). We can have it with rice, chapaathis, dosai, adai etc. This is very easy to prepare. Now, the recipe:

Ingredients:

• 1 Snakegourd (around 200 gms.)
• 2-3 Green chillies
• 1/2 Cup grated coconut
• 1/2 Cup normal curd (not sour curd)
• Salt as per taste.

For garnishing:

• 1 Tsp. Coconut oil
• 1/2 Tsp. Mustard
• Curry leaves

Method:

Cut the snake gourd into 2-3 pieces and pressure cook or cook directly till it is soft, with the green chillies and salt, in a cup of water. Let it cool. Grind it in a mixer (blender) with coconut. After it is soft, add curd. Blend for a second. Pour in a vessel. Add water till it is like dosa batter. If you want it still watery, you can add more water! Garnish! Finished!