Recipe: Appetizing Beetroot Paruppu Thengai Karamadhu

Recipe: Appetizing Beetroot Paruppu Thengai Karamadhu Delicious, fresh and tasty.

Beetroot Paruppu Thengai Karamadhu. In a wok or kadaai, on medium heat add oil, asafoetida, mustard seeds, white urad dal, channa dal, and break the dried red chillies (remove its stalk). Now add the chopped beetroot and mix. Add sugar, salt and water and mix.

Beetroot Paruppu Thengai Karamadhu.. no vegetable can beat the beet .

One of my favorite vegetables and also a very versatile one.

You can make a stir fry like this one or you can make rasam.

You can have Beetroot Paruppu Thengai Karamadhu using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Beetroot Paruppu Thengai Karamadhu

1. It’s of Beetroot (small , if medium in size then two).

2. You need of oil.

3. It’s of asafoetida.

4. You need of mustard seeds.

5. You need of urad dal white.

6. Prepare of channa dal.

7. You need of chillies dried red (important).

8. You need of sugar.

9. Prepare of salt.

10. Prepare of water (or more).

11. You need of coconut freshly grated.

Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.

I always make ulundhu vadai for festivals as Vj and Aj likes it.

Even cabbage vadai, keerai vadai is made with urad dal at home.

I love to make paruppu vadai for change, but I make it very very rarely.

Beetroot Paruppu Thengai Karamadhu step by step

1. Peel and Chop the beetroot to small cubes.

2. In a wok or kadaai, on medium heat add oil, asafoetida, mustard seeds, white urad dal, channa dal, and break the dried red chillies (remove its stalk)..

3. Now add the chopped beetroot and mix..

4. Add sugar, salt and water and mix. Increase the heat to high and close this with a lid..

5. Let this cook for about 15 minutes or until the beetroot is cooked and all the water has been absorbed..

6. Switch off the stove, add freshly grated coconut, mix this thoroughly and serve it hot..

Our spice mixes are made from heirloom recipes passed to us by our great grandmothers and add flavour and aroma to even the most mundane of foods.

It contains no onion or garlic and is free from any preservatives, fillers or colourings.

Thaligai's kanji maavu is unique - it is high in fibre and does not contain empty c Hi, I am Vidya Srinivasan.

I am a traditionalist when it comes to cooking but I love adding modern twists.

Heat oil in a non-stick pan, add cumin seeds & fennel seeds.