BEETROOT-CARROT KOOTU

BEETROOT-CARROT  KOOTU

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ITEMS REQUIRED:

beetroot                                              4 (medium size)

carrot                                                    2 (medium)

Moong dal & toor dal                 6 tbsp

Red chilly                                           4

Coconut                                              ¾  cup

Jeera                                                    1 spoon

Salt                                                       as required

Turmeric powder                         small pinch

Curry leaves                                    1 strip

Hing                                                      small pinch

Coconut oil – 2 spoons, Mustard, urad dal (for tempering)           

METHOD:

  • In a cooker, soak dals in 2 cups of water for 10 minutes.  In that add, cut pieces of carrots, beetroot, salt and turmeric powder, allow to cook for 5 to 6 whistles.
  • Wetgrind as a nice paste, coconut, jeera & red chilly .
  • Open the cooker, add hing, curry leaves and the paste.
  • Temper with mustard & urad dal in coconut oil.
  • Goes well with vathakuzhambu rice and chappathi.

The following vegetables can be cooked in the same method:

  • Pumpkin
  • Red pumpkin
  • Snake gourd
  • Cabbage
  • Bottle gourd
  • Chow-chow 

To enhance the taste, the following vegetables in small quantity can be added:

  • Beans – 4
  • Potato-1(small)
  • Tomato-1

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