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Beetroot Theeyal
by praksuj
Added to 4 cookbooks
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You can substitute beetroot with carrot too.
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Beetroot Theeyal recipe - How to make Beetroot Theeyal
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4Makes 4 servings
Method- Cut beetroot into small pieces of approximately 1 1/2" length.
- Boil these beetroot along with green chilli and 1 cup water until soft.
- Add the tamarind pulp, salt and turmeric, mix well and simmer.
- Meanwhile, fry the grated coconut in little oil until golden brown. Keep aside.
- Heat 1 tsp oil in a pan and fry the other ingredients for 2 minutes.
- Cool and blend these masalas along with coconut to make a fine paste.
- Add this ground paste to the beetroot, mix well and simmer for 10 mins.
- Add more water and mix well.
- Heat 1 tsp oil in a small pan and add the mustard, curry leaves and red chillies.
- When the seeds crackle, pour this tempering to the sambhar and mix well.
- Serve hot with rice.
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This recipe was contributed by praksuj on 17 Aug 2011
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