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Cuisine Magazine Recipes

Beetroot Kadala Thoran

Posted on : 21-01-2016

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Ingredients 

Beetroot – 5 small, chopped (You can chop them in a food processor)
Black chickpeas / kadala – 2 cups, cooked (Soak them in enough water for at least 8 hrs and pressure cook until done)
Grated coconut – 1 cup
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Urad dal / uzhunnu parippu – 1.5 tsp
Curry leaves – 1 – 2 sprigs
Mustard seeds – 1/2 tsp
Dry red chillies – 2 – 3
Salt – To taste
Coconut oil – 1 tbsp

Method

Heat oil in a deep pan at medium heat. Splutter mustard seeds and fry dry red chillies. Add urad dal and brown them. Now add the chopped beetroot, enough salt and curry leaves. Bring down the heat. Sprinkle  2 tbsp water. Cover and cook until done stirring occasionally so that it does not stick to the bottom. It takes about 10 – 15 minutes. Add the turmeric powder and chilly powder. Mix well and add the grated coconut and cooked chickpeas. Stir-fry for a few minutes and switch off. Serve with rice and an ozhichu curry.

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