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Main Course

Beetroot Masala Curry

A simple one pot flavoured curry which goes well with reic, chapathi, poori etc. It is a nutrient side dish or curry made with the goodness of beetroot cooked together in an aromatic green gram dal with added spices.

Ingredientsfor 3 servings

2 nos Beetroot
2 tsp Coriander Powder
Salt, to taste
2 tsp Sesame Seeds
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds Powder
1/2 cup Onions — sliced
5-6 nos Green Chilly
1/2 cup Green Gram
2 tsp Garam Masala
2 tsp Red Chilli Powder
3-4 nos Red Chillies
1 tsp Turmeric Powder
2 tsp Coconut Oil

Preparation

Step 1
Soak Green gram Dhal (Cheru payar Parippu) for about 45 minutes.
Step 2
Peel the Beetroots and grate them and keep the grated Beetroot separately.
Step 3
Heat the oil in a Cheenachatti and add Cumin seeds and Sesame seeds into this hot Oil and stir it well.
Step 4
Add sliced Onion and Green Chilli pieces into this Cumin seeds and Sesame seeds. Also add Turmeric powder, Red Chilli powder, Cumin seeds powder and Coriander powder and stir the mix for some time.
Step 5
When colour of these ingredients turns into Brown/Golden, add the grated Beetroot along with required quantity of Salt and stir the mix further.
Step 6
After about five minutes, add the soaked Green gram dhal along with 1 – 2 cups of Water and required quantity of Salt and stir the Stir everything together thoroughly and cook the Green gram dhal properly in medium flame.
Step 7
When the Green gram Dhal is cooked, add Garam Masala powder and stir the Stir everything together thoroughly.
Step 8
Heat the oil in a Cheenachatti/Frying pan, burst Mustard seeds in this hot Oil and add Curry leaves, and Red Chilli pieces and stir it well. When colour of these ingredients turns into brown, turn off the heat and add these fried items into the already cooked Beetroot Masala Curry.
Step 9
Beetroot Masala Curry is ready. This Curry can serve with Poori/Chappathi/Dosa/Cooked Rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Beetroot Masala Curry

Ingredientsfor 3 servings

2 nos Beetroot
2 tsp Coriander Powder
Salt, to taste
2 tsp Sesame Seeds
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds Powder
1/2 cup Onions — sliced
5-6 nos Green Chilly
1/2 cup Green Gram
2 tsp Garam Masala
2 tsp Red Chilli Powder
3-4 nos Red Chillies
1 tsp Turmeric Powder
2 tsp Coconut Oil

Preparation

Step 1
Soak Green gram Dhal (Cheru payar Parippu) for about 45 minutes.
Step 2
Peel the Beetroots and grate them and keep the grated Beetroot separately.
Step 3
Heat the oil in a Cheenachatti and add Cumin seeds and Sesame seeds into this hot Oil and stir it well.
Step 4
Add sliced Onion and Green Chilli pieces into this Cumin seeds and Sesame seeds. Also add Turmeric powder, Red Chilli powder, Cumin seeds powder and Coriander powder and stir the mix for some time.
Step 5
When colour of these ingredients turns into Brown/Golden, add the grated Beetroot along with required quantity of Salt and stir the mix further.
Step 6
After about five minutes, add the soaked Green gram dhal along with 1 – 2 cups of Water and required quantity of Salt and stir the Stir everything together thoroughly and cook the Green gram dhal properly in medium flame.
Step 7
When the Green gram Dhal is cooked, add Garam Masala powder and stir the Stir everything together thoroughly.
Step 8
Heat the oil in a Cheenachatti/Frying pan, burst Mustard seeds in this hot Oil and add Curry leaves, and Red Chilli pieces and stir it well. When colour of these ingredients turns into brown, turn off the heat and add these fried items into the already cooked Beetroot Masala Curry.
Step 9
Beetroot Masala Curry is ready. This Curry can serve with Poori/Chappathi/Dosa/Cooked Rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.