Beetroot puttu

Cuisine Style: Tamil Nadu, India | Cooking Time: 5 min | To Serve: 4 | Type : Side dish, Poriyal, Stir Fry | Take with : Rice

Ingredients

• Beetroot – 1 [grated]
• Coconut – ¼ cup [grated]
• Roasted gram[Chutney kadalai]- 1 tbsp [Freshly grind]
• Onion – 1 [chopped]
• Curry leaves – 1 spring
• Green chilli – ½ [Slit]
• Turmeric powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Preparation

• Heat pan with oil add mustard seeds.
• Once it’s spluttered add Bengal gram & urad dal.
• Add onion sauté till soft then add green chilli & curry leaves sauté.
• Add beetroot sauté then add 2 tbsp coconut mix well.
• Add water & salt mix well cook till soft [for 3 min].
• Add coconut & roasted gram powder mix well then cut off heat & serve hot with rice

Beetroot puttu for rice