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Main Ingredients | Beetroot, Fresh coconut |
Cuisine | TamilNadu |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 3-4 medium Beetroot cut into small cubes
- 1/4 cup scraped fresh coconut
- 1/2 teaspoon mustard seeds
- 2 teaspoons split Bengal gram (chana dal)
- 1 teaspoon split black gram skinless (dhuli urad dal)
- 2 green chillies, slit
- 10-12 curry leaves
- Salt to taste
- 1 tablespoon oil
- 1 tablespoon chopped fresh coriander leaves
Method
- Heat oil in a non-stick pan. Add mustard seeds and allow them to splutter. Add chana dal and urad dal and sauté till lightly brown.
- Add green chillies and curry leaves. Stir and add beetroot and mix well. Add salt and mix. Sprinkle 1-2 tbsps water and cover the pan. Cook for 2-3 minutes.
- If you like the beetroot to be softer, cook for some more time. Add coconut and coriander leaves and mix well. Serve hot.
Nutrition Info
Calories | 105 |
Carbohydrates | 9.61 |
Protein | 1.98 |
Fat | 6.25 |
Other Fiber | 1.13 |
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