BEETROOT MASAL:-

BEETROOT MASAL:-

NEEDED:-

BEETROOT - 250 GMS

CHANNA DHAL - 1 CUP PARABOILED

TO GRIND:-

RED CHILLIES - 4 NOS.

SOMPH - 1/2 TSP

GRATED COCONUT - 2 TSP

FRIED CHANNA DHAL- 1 TSP

SALT - 1 TSP
SMALL ONION - 2 NOS

GARLIC - 1 POD

FOR FRY :-

OIL - 2 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

KALPAASIPPUU - I INCH

BAY LEAF - 1 INCH

CURRY LEAVES - 1 ARK

METHOD :-
PEEL ., WASH AND SQUARES THE BEETROOTS. GRIND ALL THE INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD KALPASIPPUU., BAY LEAF AND CURRYLEAVES. THEN ADD THE BEETROOTS AND SAUTE WELL. AFTER 5 MINUTES ADD THE MASALA AND SAUTE WELL. ADD LITTLE WATER AND COVER THE PAN WITH A LID. AGAIN COOK FOR 5 MINUTES THEN ADD THE CHANNA DHAL. STIRR WELL. KEEP IT FOR 2 MINUTES IN FIRE AND OFF THE GAS. SERVE HOT WITH CURD RICE. CHILDREN LIKE THIS HOT AND SWEET BEETROOTS.