Beetroot palya 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Rice Lite Refined Rice Bran Oil Net 1 litre, 30 gram(s) Yellow Mustard, 1 grams Black gram dal (Urad dal), 15 gram(s) Toor Dal (Red gram), 30 serving Curry powder, 1 tsp Ginger, ground, 1 tbsp Turmeric, ground, 1 tsp Splitz Tamrind concentrate Net 227 g, 30 gram(s) Coconut, grated, unsweetened, 30 gram(s) Salt, 0.25 cup Beetroot, 750 gram(s) Chili powder, 2 tbsp
1) Wash, peel, julienne beetroot. Keep aside.
2) Take sturdy, wide-based bowl, add oil, splutter mustard, add urad dal, tur dal, after they turn brown, add turmeric, curry leaves, ginger, red chilli powder and saute.
3) Add beetroot, water, salt and tamarind. Turn heat to maximum and wait till the centre part starts bubbling.
4) Turn off heat. Remove excess water. Add grated coconut and mix.
Serving Size: makes twelve 1/2 cup servings
2) Take sturdy, wide-based bowl, add oil, splutter mustard, add urad dal, tur dal, after they turn brown, add turmeric, curry leaves, ginger, red chilli powder and saute.
3) Add beetroot, water, salt and tamarind. Turn heat to maximum and wait till the centre part starts bubbling.
4) Turn off heat. Remove excess water. Add grated coconut and mix.
Serving Size: makes twelve 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 2,578.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.3 g
- Protein: 2.0 g
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