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Monday, December 17, 2012

Beetroot Onion Moong Dal Porial / Beetroot Ullipaya Pesara Pappu Kura



Beetroot pesara pappu kura
                           

Ingredients :

  • 1 nos Beetroot
  • 1 Onion chopped
  • 3 Green Chillies chopped
  • 2 sp Grated Coconut / Pachi Kobbari
  • 2 sp Moong Dal / Pesara Pappu
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry leaves
  • 2 sp Oil

Method :

  • Wash and cut beetroot into small pieces.
  • Cook on stove top for 5mins, next add moong dal & cook.
  • When it is done remove from fire and drine.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Next add curry leaves, green chillies, onions, turmeric powder and stir.
  • Fry it till translucent then add cooked beetroot pieces, salt & stir well.
  • Fry for couple of mins then add grated coconut & stir.
  • Stir 2 to 3mins and turn off the heat & transfer into a serving bowl.
  • Beetroot onion pesara pappu kura is ready to serve.
  • Serve with hot white rice.  

        
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