Beetroot Palya | Dry Curry

 Today made a very simple dish called Beetroot curry. Palya is a kannada word and karimdbh is Iyengar word for curry. This recipe is perfect for plain hot white rice or rasam rice and also for chapati too. Beetroot is good for health Perfect for weekday meals.

  • Beetroot - 4 medium size
  • Salt to taste
  • Fresh grated coconut - 2 tbsp. 
  • Oil - 2 tbsp
  • Mustard seeds / Sasive - 1 tsp
  • Split chickpea / Kadalebele - 1 tsp
  • Curry leaves - few
  • Asafoetida / Hing - a pinch
  • Red chillies - 1 or 2 
  1. Wash thoroughly and remove skin and trim two side. Finely Chop or cut into julienne. 
  2. Two types of cook can be made : 1. Cook directly : In a pan add 1 cup of water and beetroot cook until tender in a medium heat stir occasional  2. Pressure cooker cook : In a bowl add beetroot(do not add water) place it in the cooker cook until 2 whistle is enough. 
  3. Drain the cooked beetroot water. (do not discard cooked water drink it just like that it is very tasty-Do not waste)
  4. Take a large pan / kadai 
  5. Heat oil in a medium flame , add mustard seeds, add split chickpea, hing, red chiilies and curry leaves, stir fry 
  6. Add beetroot sauté  stirfry 
  7. Add salt and coconut. Stir and remove from the flame
  8. Serve hot.

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