Beetroot palya 2
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Beetroot palya 2 calories by ingredient
Introduction
This is an easy-to-prepare dish, best when had with chapathis. This is an easy-to-prepare dish, best when had with chapathis.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
Tips
Use the excess water to spice up a bland sambar. Careful with the salt and water addition.
Directions
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
