Wednesday, April 7, 2010

Beetroot kootu




Ingredients

  • Beetroot - 1 (Chopped)
  • Channa dal - 1/4 cup
  • Caster oil - 1 tsp
  • Cumin - 1/4 tsp
  • Onion - 1 medium size (Chopped)
  • Curry leaves - 1 spring
  • Mutard & Urad dal - 1/2 tsp
  • Coconut - 2 tbsp
  • Shambhar powder or kuzhambu powder - 1tsp
  • Oil - 1-2 tbsp
  • Salt for taste

Method
  • Add little water & caster oil to the dal.
  • Cook it on medium flame, till it is half broken .
  • Do not allow the dal to become completely mashy.
  • Grind the coconut & keep aside.
  • Sprinkle little water to the vegetable & cook it on low medium flame (by adding Salt) for 5 minutes.
  • Add dal to the vegetable.
  • Cook it till the vegetable is almost done.
  • Now mix in the grinded coconut & allow it cook for 5 minutes.
  • Heat oil in kadai on high medium flame.
  • Splutter mustard, urad dal, cumin & curry leaves one by one.
  • Add onions and fry till it becomes brown in color.
  • Add sambhar powder & salt
  • Now add the vegetable mixture & allow it to cook for 2 minutes.
  • Then remove from heat & serve hot.

Tips for the recipe - The natural taste of the betroot is sweet. So the amount of salt should be less than normal to retain the natural taste.

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