BEETROOT KONDAKADALAI PORIYAL

Hi friends,
Beet root kondakadalai poriyal is a healthy and nutritious accompaniment for sambar, rasam, vegetable kurma, chicken kurma, spicy chicken gravy.

Ingredients:

• Beet root - 1/4 kg, chopped into small pieces
• White channa - 1/4 cup, soaked in water for 6-8 hours 
• Mustard seeds - 1 teaspoon 
• Cumin seeds - 1 teaspoon 
• Split urad dal - 1 teaspoon 
• Green chilli - 1, cut into half
• Curry leaves - a few
• Onion - 1, small sized, finely chopped 
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste 
• Water - 1/2 cup + 1/2 cup
• Oil - 3 teaspoons 

Method:

• Cook the White channa with half a cup of water in a pressure cooker  for 3 whistles
• Once the pressure releases, remove from the pressure cooker and keep aside
• Heat oil in a pan 
• Add the mustard seeds, cumin seeds and split urad dal
• Once the seeds splutter, add the green chilli and curry leaves 
• Add the chopped onions 
• Sauté well 
• Add the turmeric powder and salt
• Add the chopped beet roots
• Sauté well 
• Add half a cup of water
• Cooked covered in the pan with the lid till the beet roots are cooked well
• Add the boiled channa
• Sauté well 
• Serve 

Please do try this recipe and enjoy the art of cooking!!! 

I would also recommend you to check my other main course meal recipes in this blog.

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