Bangalore
Title

Beetroot Palya

Beetroot Palya – when we speak about Beetroot mainly in India it is served as a side dish and sabji, and some places it is used to make sweet dish also. A very good ingredient for good health.

Preparation time

Preparation Time: 15 mins  Cooking Time: 15 mins  Total Time: 30 minutes  Makes 4 portions

Beetroot Palya
Carrot chutney
Carrot Chutney

Ingredients for Beetroot palya

  • Beet root 250 gms
  • Salt to taste
  • Onion 1 No
  • Curry leaves 1 spring
  • Mustard seeds ¼ tsp
  • Cumin seeds ¼ tsp
  • Urad dal ½ tsp
  • Channa dal ½ tsp
  • Red chillies 2 No’s
  • Oil 1 tbsp
  • Water to boil the Beetroot

Preparation of Beetroot Palya

  • First cut Beetroot in to small dice.
  • Secondly boil in water with some salt and keep aside.
  • Know heat oil in deep fry pan with medium flame, add mustard seeds, cumin seeds, urad dal, Channa dal and fry for some while.
  • Later add onion, curry leaves and fry till the onions turns to golden brown.
  • Know add boiled Beetroot to the mixture and fry for some time.
  • Finally add dry coconut powder to the mixture and fry till the power is evenly mixed with the palya.
  • Serve hot with white rice and dal as a side dish.

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  • Red chillies 50 gms
  • Coriander seeds 1tbsp
  • Jeera 1 tsp
  • Dry coconut 75 gms
  • Garlic 1 No’s whole
  • Salt to taste
  • Fried gram 3 tbsp

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  • Fry red chillies and keep aside, not require adding oil while frying.
  • Cut coconut in to small pieces.
  • Then, add dry coconut, red chillies, garlic, daniya, jeera, salt and fried gram together to a mixture.
  • Grind all the ingredients coarsely.
  • It can be added to any type of Palya.
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