Friday, September 20, 2013

Beetroot & Green Gram Curry


Beetroot - 2
Green Gram - 1/2 cup (soaked in water overnight)
Coconut Shaving - 2 tbsps
Red Chilli Powder - 3/4 tsp
Salt to taste

For Seasoning:

Garlic Cloves - 6
Black Gram - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chilli  - 1
Curry Leaves - 5
Oil - 2 tsps


  1. Peel and chop beetroot.
  2. Cook chopped beetroot and green gram. You can pressure cook both together. I pressure cooked beetroot and cooked green gram separately on open flame as I prefer it to be crunchy.
  3. Add salt and red chilli powder to the cooked beetroot and green gram, mix well and cook for 2-3 minutes.
  4. Heat oil in a pan, add chopped garlic cloves. When it starts browning, add black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves.
  5. When mustard seeds starts crackling, add this to the cooked vegetable. Mix well.
  6. Serve hot with steamed rice and ghee.


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