About Beetroot sassam:
Several years ago I was with my father at a restaurant in Udupi where he ordered the usual South Indian thali. There were as usual 3-4 side dishes and I found one of them particularly tasty. When I inquired the waiter said it was Beetroot Sassam. I came home and tried to reverse engineer the recipe and it turned out pretty well. Ever since, the Beetroot Sassam is one of my lunch/dinner menu.
Beetroot Sassam can be a side dish for all kinds of rotis – chapathis, Jwari rotis or even rice powder roti. You may also have it with Dal and rice. Since it is not spicy the kids might love it as well.
What you need to have:
Beet root – 2 (approx. 250 gms)
Green chillies – 4
Grated coconut – 1 cup
Small piece of Asafoetida
Tamarind pulp – 1/4 teaspoon
Mustard seeds – 1/2 teaspoon
What you do with what you have:
1. Wash, peel and cut beetroot into small pieces.
2. Boil/Cook it in cooker in the cooker seperator/vessel without adding water to the vegetable but adding little salt , for about 15 minutes with green chilli as shown in image below.
3. On releasing pressure, allow it to cool for about 30 minutes. You may choose to cool it by placing it in cold water.
4. In the mean time place a teaspoon cooking oil on gas and add mustard seeds to it and on popping, add asafoetida to it and switch off gas.
5. For masala : Grind grated coconut, boiled green chili, tamarind pulp, salt and the mixture from step 4. in a blender/mixer to a coarse consistency. (ingredients shown in image below)
6. Add cooled beetroot pieces to it and whip it for a while so that it is also coarse.
7. Transfer it to a bowl and enjoy with either rice or rotis.
8. You can even decorate it with chopped onions.
The Why and why nots:
The reason to steam green chili is to avoid giving the dish a raw smell. The other alternative is to fry them in oil. Green chili can be either increased/decreased depending upon the spice level of it.
Secondly, while grinding boiled beetroot do not grind it fine since you will not get to eat small pieces of beetroot and you may lose the feel for the dish.
What it looks like:
How long it takes: 30 minutes
Number of servings : 5
Note: Since we are boiling beet root in the cooker vessel add water to the cooker but do not add water to beet root. To the beetroot itself, add a little salt.