INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhipappu), Bengal gram (senagaballu), Curry leaves, Coriander, Turmeric powder (pasupu), Salt, Pappulu (legumes), Dry coconut, Red chillies, Tamarind


PREPARATION:
  • Cut beetroot into small cubes and boil an bowl or cooker and drain out water completely
  • Place kadai on stove, heat 2-3 spoons of oil in it, add avalu, jeera, urad dal, bengal gram and wait till they splitter
  • Now add chopped curry leaves, cut and boiled beetroot cubes, salt, pinch of turmeric powder and mix well till wetness evaporates fully from beetrroot
  • Now into a mixy jar add requiredamount of legume seeds, dry coconut, red chillies, tamarind paste and grind softly into powder
  • Add this grinded powder into the kadai and mix well
  • Finally Garnish with coriander and dish out..
  • Serves good with rice, chapathis...

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