I cooked this root vegetable curry in pressure cooker as it enhances the flavor of the curry. Lovely curry from beet. Never thought of a beet,potato and carrot combo.I used only a single chilli as we are not used to very "kaaram" food and it is perfect.Thank you very much for sharing your traditional recipes wholeheartedly. Cube them. It was like a south indian version of pav bhaji. Nice clicks, just love the color of this curry, very delicious with the rotis.. Once cooked, mash the vegetables. . Heat oil in a pan and splutter the mustard seeds. wow this is really colorful and yummy combo dear and you are right that making sides for chapatis or rotis is really a big deal, That definitely sounds delicious dear… necessity is the mother of invention, some mahaan said sometime ago and everytime we need to provide it right! Now transfer them in a sauce pan, cover them with clean water. Mix well and add the drained vegetables. aachi,first of all i should thank you on behalf of tamil community.you are doing such a wonderful service to our people.all your recipes which you posted was excellent.hats of you.keep doing more. Today, I want to share one such variation of mine – Beetroot Potato Masala. Add coconut milk, 1 ½ cup water, half of the coriander leaves, salt and mix well. … Serving Suggestion ~ Roti/chapathi or poori. Peel skin of potato, carrot and beetroot. For grindingCocunut-2 tablespoonsPottukadalai-1 to 2 tablespoons or (cashews-5)Redchilli-6Fennel seeds-1 teaspoonCumin seed-1 teaspoonProcedureCut the vegetables into small pieces. What a colorful curry, so pleasing to the eyes. You cannot serve the same onion-tomato gravy everyday! Save my name, email, and website in this browser for the next time I comment. As this goes well with both sambar and rasam or curd rice, … It's one of my go to recipes now. You r tempting me with all the yummy dishes ..Want to try everything..Appa is fond of Chettinad dishes . Now add ¼ cup of drained water from the vegetables cooked. Perfect curry for rotis. How to make Carrot, Beetroot & Potato Puree: Choose a fresh, firm potato, beetroot and carrot. Now check for the salt and hot taste. The main thing to be noted in chettinad cooking is that though coconut is used for many curries, it is used in very less quantity. In a pressure cooker, heat oil and add cumin seeds, fennel seeds and asafoetida. Sometimes it can be difficult task to come up with a side dish or curry for chapathi / roti. My husband liked the masal but he was looing for vegetables in chumma kulambhu :-) Today will try Kovakkai poriyal and Pavakkai kulambhu. Pressure cook the vegetables in high flame adding a cup of water and little salt for 1 whistle (5 minutes).For grinding, first dry grind the chilies, pottukadalai, fennel seeds and cumin seeds, then add the coconut with little water and grind to a smooth paste. 1 tbsp oil1 tsp cumin seeds / jeera½ tsp fennel seeds / sombuPinch of asafoetida / hing2 medium onion, finely chopped½-inch ginger, grated1 garlic clove, grated2 green chillies, slitFew curry leaves3 tbsp tomato paste¼ tsp turmeric powder1 tsp coriander powder½ tsp red chilly powder½ tsp garam masala1 medium potato1 medium carrot1 medium beetroot½ cup thin coconut milk5-6 coriander sprigs, choppedSalt to taste. Wash them well. Add the minced onion and tomatoes and sauté with a pinch of salt. Spill the Spices © Copyright 2020. Cut the beetroot, carrot and potatoes into big pieces ad pressure cook them with water and salt. a fresh, firm potato, beetroot and carrot. Then add tomato paste and fry well for 4-5 minutes or until oil separates. 2. If it is less hot, add little chili powder or sambar powder and go on stirring till there is no water content and the curry gets the glow of the oil. The curry is mildly sweet, to increase the spice you can add more green chillies or red chilly powder. This curry sounds delicious and inviting.. Nice color and this would surely attract kids. Close lid and pressure cook for 3 whistles. As this goes well with both sambar and rasam or curd rice, this is often made in chettinad homes. Cube them. I am sure it would have tasted great. Next time I'm doing a double portion for sure. It has to be different, interesting and healthy too, and the biggest part – it should appeal to kids. Thanks! Potatoes – 2 large (or 4 – 5 small) Beetroot – 1 medium, peeled and chopped Carrot – 2 small, cubed 3. Add potato, carrot, beetroot and mix well. That looks so colourful and healthy. Place it on stove and bring it to boil. Delicious curry…. 3 days back I tried this masal along with Chumma kulambu it came out well. How to Make Beetroot Masala Dosa. Add turmeric powder, coriander powder, red chilly powder, garam masala and fry for 1-2 minutes. Cover it and simmer it. To make puree use 3 medium-size tomatoes and reduce the gravy until thick. It stays little crunchy or soft? Hello aunty,We tried this dish with curd rice,it was delicious,the spice was blending very well with the veg combination,thank you for posting such great recipes,Skl. Once the pressure subsides, open and add remaining coriander leaves. Required fields are marked *. Oil – 1 tbsp Mustard seeds – 3/4 tsp Dried red chilly – 1 , broken Urad dal / chana dal […] You can cook the curry in a kadai too. I made this yesterday, and it was delicious! Add urad dal and saute till it turns brown. Peel them slightly. Potato Masala is one item that is made often as a stuffing for puri, for masala dosa and for sandwiches. Couldnt go thru ur blog since kids are on vacation..Sure I will try all.Thank u so much Solai. 5. Thank you for the recipe. i luv the way u uniformly cut vegetables, amma says the way you cut matters a lot for tasty cooking. Now a days lot of other vegetables like baby corn, cauliflower and peas are added. what you said is absolutely true….. anything and everything we make, must be kid appealing…… This scores high marks for both…healthy and kid appealing….. , Nice combination of vegetables and the curry looks inviting and delicious….

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