Beetroot Curry for Chapathi

Ingredientsfor 4 servings

• 3 nos Beetroot
• 1 nos Potato
• 1 nos Onion — chopped
• 1 nos Tomato — chopped
• 3 tsp Coriander seeds
• 2 tsp Bengal gram (Kadalaparippu)
• 3 nos Red chillies (Kollamulaku)
• Salt, to taste
• 1/2 tsp Turmeric powder
• 1/2 cup Coconut — grated
• Curry leaves A, a few
• 2 tsp Oil

Preparation

1. Step 1

   For preparing the delicious dish, first cook beetroot and potato in a pressure cooker for about 7 minutes or upto 3 whistles. Set aside.

2. Step 2

   Heat up a pan or a kadai.

3. Step 3

   Fry coriander seeds, Bengal gram and red chillies, till they become golden brown.

4. Step 4

   Grind it nicely with shredded coconut by adding enough water.

5. Step 5

   Heat 2 tsp of oil in the pan.

6. Step 6

   Add onion and sauté.

7. Step 7

   When the colour changes and onions have turn soft and translucent, add tomato and fry well. Note that the tomatoes are completely mashed.

8. Step 8

   Add cooked beetroot and potatoes and Stir everything together thoroughly.

9. Step 9

   Add salt and turmeric powder. Stir in ground coconut mixture and Stir everything together thoroughly.

10. Step 10

    Allow the curry to boil. Add required salt. Note that the curry dish has thickened.

11. Step 11

    Remove the curry dish from flame.

12. Step 12

    Add curry leaves to the hot dish.

13. Step 13

    Serve the curry hot with chappathis or rice.the nutritious dish with your kids and family. Note the dish in your menu chart and it should be prepared at least once a week.