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.