Ingredients (Serves 6)
- Beetroot - 5 small, chopped (You can chop them in a food processor)
- Black chickpeas / kadala - 2 cups, cooked (Soak them in enough water for at least 8 hrs and pressure cook until done)
- Grated coconut - 1 cup
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tsp
- Urad dal / uzhunnu parippu - 1.5 tsp
- Curry leaves - 1 - 2 sprigs
- Mustard seeds - 1/2 tsp
- Dry red chillies - 2 - 3
- Salt - To taste
- Coconut oil - 1 tbsp
Method
Heat oil in a deep pan at medium heat. Splutter mustard seeds and fry dry red chillies. Add urad dal and brown them. Now add the chopped beetroot, enough salt and curry leaves. Bring down the heat. Sprinkle 2 tbsp water. Cover and cook until done stirring occasionally so that it does not stick to the bottom. It takes about 10 - 15 minutes. Add the turmeric powder and chilly powder. Mix well and add the grated coconut and cooked chickpeas. Stir-fry for a few minutes and switch off. Serve with rice and an ozhichu curry.
Courtesy - Shilpa Chandran Arunvijay
