Beetroot Sukka
Beetroot Sukka is a popular Mangalorean side dish that is served in restaurants, dhabas and small eateries. Sukka refers to mostly non-vegetarian dishes but our Beetroot Sukka recipe is on the vegetarian side. Made from mildly spiced vegetables and grated coconut mixed in, it’s best served with rice and rotis. You can also add a bit of dal to the side for a complete meal. Many households prefer st ... ir-frying the beets for the sukka but we believe having them chopped retains the nutritional value of the vegetables. You can also mix grated carrots and sliced cucumbers to this Beetroot sukka recipe to give in a unique texture. Dried chillies and tamarind paste are two household ingredients frequently used for seasoning this dish. However, if you want it to be on the sweeter side you can add subtle notes of dried fruits and chopped cashews for a nice taste. For the tempering, you can use mint leaves instead of curry leaves as well. To get an idea on how to prepare Beetroot Sukka at home, be sure to check out our Beetroot Sukka video online. It tells you how to make this dish step-by-step along with listing all the Beetroot Sukka ingredients.
Ingredients
Fruits & Vegetables
Beetroot
0.25 unit
Potato
0.5 unit
Coconut (big)
0.25 cups
Curry Leaves
2 leafs
Onion
0.25 cups
Dry Grocery
Turmeric Powder
0.5 teaspoons
Salt
0.5 teaspoons
Red Dry Chilli Bydagi
2 units
Refined Oil
1 teaspoon
Mustard Seeds
1 pinch
Other
Water
0.5 glasss
Garlic
1 piece
Coriander Leaves
2 leafs
Lemon Juice
0.5 teaspoons
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We hope you had fun making it! Enjoy the meal.
