Happy Deepavali!After the traditional festive fervour with Kaunarisi, Vada, and other Chettinad delicacies, I had to try something different. This one I had bookmarked. A sweet and spicy dish - simply Kerala! Easy and Tasty. Another variation with the all-time favoutrite vegetable - Beetroot.
Beetroot - 1
Coconut - 1/2 (about 1 cup)
Small Onions - 4
Dry Red Chilli - 5
Cumin Seeds - 1/4 tsp
Turmerric Powder - 1 pinch
Oil - 2 tsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1 pinch
Small Onions - 4, sliced
Curry Leaves - 1 sprig
Peel and cube the Beetroot.
Grind coconut with onions, chilli, cumin seeds and turmerric powder.
Heat 1 tsp oil in a pressure cooker and saute the vegetable. Pressure cook with a little water for 2 whistles.
Release pressure and open cooker. Add masala, tamarind puree, and a little water.
Simmer until raw flavour disappears, and the gravy has thickened.
Heat 1 tsp oil in a seasoning pan and splutter mustard, fenugreek and curry leaves. Add sliced onions and saute until it changes colour. Pour into curry and simmer for 2 minutes.
Serve with Idli/Idiappam/Uthappam/Dosa/Chapathi