A side dish prepared using Beetroot in South Indian style. Beetroot Palya is served as part of a Thali meal in South India. It is one of the cheapest vegetable and is available throughout the year.
Cuisine: Karnataka
Time Required: 15 Minutes
Serves: 4
Ingredients:
2 Big Beetroot
4 – 5 Green Chilies, Slit
Few Curry Leaves
1 – 2 tbsp Oil
1tsp Kadlebele / Bengal Gram
1tsp Uddinabele / Split Black Gram
1tsp Sasve / Mustard Seeds
½ tsp Turmeric Powder
½ Cup freshly grated Coconut (Optional)
Salt to taste
Method:
Wash and peel Beetroot. Chop Beetroot into tiny pieces. Heat Oil in a kadai / pan, add Kadlebele and Uddinabele and when they turn pink, add Mustard Seeds, Curry leaves, Green Chilies and Turmeric powder and stir. Add Beetroot, Salt and 1 to 2 Cups of water and close the kadai and cook until soft.
Add Coconut and mix well.
Remove to a serving dish and serve with Phulka or Saaru-Anna.
