Please welcome this super good spicy and tangy beetroot sauce and it is time to think beyond the ketchup. Beetroot sauce is all set to replace the routine ketchup from your pantry, an essential accompaniment for your ,barbecue nights as it paired so well with all kind of meat dishes and it is absolutely legit to use it instead of that old fashioned ketchup for everything else.
That ravishing, gorgeous color which can enchant you, make you a convert , the fragrant aroma of roasted spices that can mesmerize your senses and the distinct undertones of tanginess that comes from sweet and sour tamarind, beetroot sauce is definitely a novel and refreshing way to jazz up that appetizer platter.
I really loved the way, the sweet potato tikkis or patties paired so well this beetroot sauce.
Trying out new things in life always helps to keep your interest back in life, be it food or a new hair cut. And thus we zeroed upon an upscale never-tried-before-restaurant who were known for their culinary expertise in Southern Indian cuisine specially the cuisine from the coastal country of Kerala. The food was extremely good, being a sea food lover I had relished their traditional fish curries as much as their ultra soft and fluffy appams. But what stayed with me was this beetroot sauce.
Beetroot sauce was served with banana blossoms cutlet and my whole attention was focused on analyzing its ingredient profile, and believe me it was so much fun decoding it. I may be wrong or I may have missed some key ingredient, but after a week when I had tried it at home, it was almost a close replica. DH approved it and I trust his taste -o – meter. 🙂 And in the process I had learned and discovered something very new.
So, while the beetroot was still in season I had prepared the sauce with roasted spices and a generous help of sweet and sour tamarind to balance the sweetness of the beets. You can roast the beets too before grating it to enhance its earthy flavour and once you puree it, you can strain it to get the even consistency. I Had tried both the versions and found that it is easy to store the strained version, devoid of any fibers. Under refrigeration this sauce will stay good for two weeks or may be more. Mine was finished before that.
- Beetroots : 2-3 medium
- Garlic cloves : 3-4
- Ginger minced : 1 tsp
- Fennel seed : 1 tsp
- Cumin seed : 1 tsp
- Coriander seed : ½ tsp
- Black pepper corns: ½ tsp
- Dried red chillies (deseeded) : 2-3
- Black salt or sea salt as per taste
- Tamarind pulp : 1 tbsp
- Vinegar white : 1 tbsp +
- Wash, peel and grate the beetroots.
- Dry roast each of the spices listed above including chillies separately and then grind them together in a spice grinder to a fine powder.
- In a blender add the beetroots, ginger, garlic and blend it to a fine paste.
- Heat the sauce in the pan, add the spice powders, tamarind pulp, salt and vinegar.
- Let the sauce thicken a bit. This will take some time.
- Once it is thicken enough, check for the seasonings.
- Sauce will have sweet, spicy and sour taste. Adjust the seasonings as per your taste.
- Cool it and if you are using it right away, then store it in a bottle.
Over the course of time, beetroots have acquired a permanent place in my pantry, and my family had become a beetroot convert. The first dish to do this was – Russian Broscht, a Russian style beetroot soup. Beetroot hummus is globally a very popular way to use beetroots. Though I still love to use them as beetroot croquet , a very popular Bengali street food, I had done few experimentation too with the beetroots.
Like this Beetroot Chocolate Brownies, that has become very popular among family and friends. Also do check this out, the beetroot mutton curry, the ravishing color will sure uplift your moods to another level.
Somehow the idea of curried beets with potatoes had never appealed to me or may be I would need a good recipe to show some likeness to this simple and bland curry, but as of now this beetroot sauce is my hot favorite sauce. It is time to think beyond the ketchup , shriracha and mustards.