Put some colour into your life!
I wanted to call this post Bawdy Beets (taking off on the poetic licence I could take with the colour and call it lurid pink) but there were two problems:
As my stats are wont to reveal sooner or later, everyone and his brother looking for bawdy delights will land up in my blog and curse me for misleading overstatement;
And, where, in fact, ARE the beets?
There aren't any. Their liquid is in the soup, and this soup did come alive with its addition. It's actually quite the traditional recipe for 'majjiga charu' (buttermilk soup?) which was often made to use up souring curds - just temper the buttermilk, and lo and behold, there it was!
Here, it's been turned into a bigger production with some vegetables which were threatening to turn sour as well, and liquid from boiling beets which I was turning into a stir-fry! Ingenious, no?
What you need:
Buttermilk: 2-3 cups (not too watery, though)
(I made the buttermilk by whisking some curds/yogurt thoroughly with water)
Dry ginger powder/sonthi: 2 pinches
Salt, to taste
Dosakaya/lemon (melon?) cucumber: 2, seeded and diced into medium cubes
White pumpkin: Diced - a handful
Green chillies: 2-3, slit through the centre
Curry leaves: 2 sprigs
Coriander leaves: To garnish
Mustard seed: 1 tsp
Jeera/cumin: 1/2 tsp
Fenugreek seeds/Methi: 1/4 tsp
Asafoetida: A tiny pinch (optional)
Juice from beets that have been boiled: About a cup
Add the dry ginger powder and salt to the buttermilk and whisk till it's well mixed.
Steam/lightly cook the vegetables till just cooked, with some of the green chillies. Cool it down.
The beet juice should be at room temperature too.
Now add the vegetables and their juices and the beet juice to the buttermilk. Mix.
In a pan, heat the oil. Pop the mustard, then the jeera. Add the curry leaves and the green chillies. Then add the asafoetida and turn off the heat. Add the fenugreek seeds right away. Tip all this into the beetermilk.
Beetroot Buttermilk Dosakaya White pumpkin Soup Vegetarian Dosakaya Humour Majjiga charu