Beetroot Tambuli Recipe – Karnataka-Style Yogurt-Based Curry
Description:
Beetroot Tambuli is a traditional South Indian dish from Karnataka, combining the cooling properties of yogurt with the earthy sweetness of beetroot. This coconut-based curry is lightly spiced and tempered with aromatic mustard seeds, curry leaves, and dry red chilies. Perfect for warm summer days, Beetroot Tambuli is a flavorful addition to any meal, especially when served with steamed rice.
Ingredients & Measurements
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 1 medium-sized |
| Curd (Dahi/Yogurt, whisked) | ½ cup |
| Salt | To taste |
For the Coconut Masala:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | ¼ cup |
| Green Chili | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | ½ teaspoon |
For the Tadka (Tempering):
| Ingredient | Quantity |
|---|---|
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | ½ teaspoon |
| Cumin Seeds (Jeera) | ½ teaspoon |
| White Urad Dal (Split) | ½ teaspoon |
| Dry Red Chili (broken) | 1 |
| Curry Leaves | 2 sprigs |
Preparation & Cooking Time
| Step | Time Required |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40 minutes |
Nutritional Information (Per Serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Fat | 6 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Calcium | 50 mg |
| Iron | 1 mg |
Instructions
-
Prepare Ingredients:
Gather and prep all ingredients. Grate the beetroot, whisk the yogurt until smooth, and measure the spices for ease during cooking. -
Cook the Beetroot:
- Heat a teaspoon of oil in a pan over medium heat.
- Add the grated beetroot and a pinch of salt.
- Sauté for 4–5 minutes until the beetroot becomes soft. Remove from heat and let it cool.
-
Grind the Coconut Masala:
- In a mixer or blender, combine the cooked beetroot, grated fresh coconut, green chili, cumin seeds, and black peppercorns.
- Add ½ cup of warm water and grind to a smooth paste. Set aside.
-
Prepare the Tambuli Base:
- In a large mixing bowl, combine the whisked yogurt with the ground coconut-beetroot paste.
- Mix well and season with salt to taste.
-
Make the Tadka (Tempering):
- Heat coconut oil in a small pan (tadka pan) over medium heat.
- Add mustard seeds and let them crackle.
- Add cumin seeds and urad dal, sautéing until the dal turns golden brown and crisp.
- Add the broken dry red chili and curry leaves, roasting for a few seconds. Turn off the heat.
-
Assemble the Dish:
- Pour the tempering over the prepared beetroot tambuli.
- Stir gently to mix the flavors evenly.
-
Serve:
Serve Beetroot Tambuli alongside hot steamed rice and a side dish like Padpe Uppukari or Harive Soppu Palya for a wholesome South Indian meal.
Serving Suggestions:
- Pair this cooling dish with freshly steamed rice to balance the flavors.
- Add a vegetable stir-fry or a mild lentil curry for a complete meal.
Enjoy the refreshing and nutritious Beetroot Tambuli, a delightful Karnataka-style yogurt curry!
