BEET ROOT PARUPU USILI
Whenever we get beetroot we usually do only beetroot porial with COCUNUT which will be sweet. But for a change I tried beetroot parupu usili amd it turned out to be tastier than usual poriyal. Hence i am sharing the same here.
INGREDIENTS:
Beetroot 1/4 kgs finely chopped and cook it with added salt till done.
For parupu usili I try an easy method. I don't pre soak the daal but instead I grind the bengals gram daal to fine powder with red chillies and salt for the daal and the soak it for ten minutes.
Bengal gram daal 100 gms
Red chillies 5 to 6 nos
Asafoetida a pinch
Salt for the dal as required.
Grind the above to powder and add water and soak for ten to fifteen minutes.
It will absorb the water and it will be soaked fully as required.
Onion 1 no
Ginger 1 inch
Coarsely grind onion and ginger and keep aside.
Oil 3 tbspn
Mustard seeds 2 tsp
Coconut oil 1 tsp
METHOD
HEAT the kadai with oil. Add mustard seeds and when it splutters add coarsely ground onion and ginger and sauté for few min till a good aroma comes. Now add the ground daal and keep stirring. Within few minutes the daal will get separated and get cooked. Do all these by simmering the stove. The daal usili will become séperated and a good aroma of masala vada will come. At this stage take out the daal mixture in a seperate bowl.
Take the kadai and put the cooked beetroot and sauté till all excess water is evoporated in heat. Now add the dal usili kept aside over the beetroot and mix well. Close it with lid and let it get cooked for five minutes. Finally add a tsp of coconut for a fresh aroma.
The same method can be followed for other vegetables such as beans avaraka kodamilaga carrot ,Kara mani etc.
Whenever we get beetroot we usually do only beetroot porial with COCUNUT which will be sweet. But for a change I tried beetroot parupu usili amd it turned out to be tastier than usual poriyal. Hence i am sharing the same here.
INGREDIENTS:
Beetroot 1/4 kgs finely chopped and cook it with added salt till done.
For parupu usili I try an easy method. I don't pre soak the daal but instead I grind the bengals gram daal to fine powder with red chillies and salt for the daal and the soak it for ten minutes.
Bengal gram daal 100 gms
Red chillies 5 to 6 nos
Asafoetida a pinch
Salt for the dal as required.
Grind the above to powder and add water and soak for ten to fifteen minutes.
It will absorb the water and it will be soaked fully as required.
Onion 1 no
Ginger 1 inch
Coarsely grind onion and ginger and keep aside.
Oil 3 tbspn
Mustard seeds 2 tsp
Coconut oil 1 tsp
METHOD
HEAT the kadai with oil. Add mustard seeds and when it splutters add coarsely ground onion and ginger and sauté for few min till a good aroma comes. Now add the ground daal and keep stirring. Within few minutes the daal will get separated and get cooked. Do all these by simmering the stove. The daal usili will become séperated and a good aroma of masala vada will come. At this stage take out the daal mixture in a seperate bowl.
The same method can be followed for other vegetables such as beans avaraka kodamilaga carrot ,Kara mani etc.
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