Last week was a busy week with so many celebrations at school. They celebrated Catholic week at school and the kids had to dress up each day. Though it took so much time to plan everything, the happiness in the face of a kid makes you forget all the pain. Next week is going to be equally busy due to Valentine's Day. I have offered to help at school and I'm super excited about it. It is very cute to watch the kids dressed in red and exchange gifts. I have become so lazy to click pictures nowadays. I make new dishes but lack of sunlight takes away the whole mood of taking pictures. So this Beetroot Stir Fry is from the draft. I love this stir fry so much and it is definitely a keeper.
Beetroot always gets mixed votes. Some people like it and some prefer not to have it. I was not a big fan of this vegetable until I saw this recipe in a Tamil magazine. It is the same way like the normal stir fries but the addition of channa dal and lots of curry leaves takes it to a new level. Everyone at my place like it when I make it this way. The addition of coconut always enhances the taste. But if you are health conscious and do not prefer to add it you can always omit it. You can also coarsely grind some roasted gram and add it to get that crunchy texture. Do give it a try and let me know how you liked it.
Preparation Time - 10 minutes
Cooking Time - 8 - 10 minutes
Beetroot - 3 - 4 no (medium size)
Onion - 1 no medium size
Mustard - 1 tsp
Channa Dal/Kadala Paruppu - 1 1/2 tbsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coconut pieces - 4 - 5 (medium size pieces)
Curry Leaves - 2 sprigs
Oil - 2 tsp
Salt - as per taste
- Wash and chop the beetroot into small pieces.
- Chop the onions into small pieces.
- Grate the coconut and keep aside. 2 - 3 tbsp of coconut will give good taste.
- Heat oil in a kadai.
- Add the mustard when oil is hot, when mustard splutters, reduce the flame add the channa dal and fry until golden brown.
- Next add the onion and saute it turns translucent.
- Add the red chilly powder, turmeric powder, curry leaves, salt and roast in medium flame.
- Add the chopped beetroot and saute until the seasoning coats the vegetable.
- Sprinkle little water cook until the vegetable is fully cooked.
- Add the grated coconut and mix well.
- Serve hot with rice, sambar, rasam etc.
- Do not allow the temper items to be over roasted, it spoils the taste of the stir fry.
- Adjust the chilly powder according to your spice level.
- Adjust the coconut or omit it if you prefer so. You can add coarsely ground roasted gram to get that crunchy texture.