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
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.
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.
