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Wednesday, May 26, 2010

Cherupayar Thoran/ Moong Daal Thoran




Cherupayar Thoran / Moong Daal Thoran is a delicious dry dish rich in protein often served with rice or kanji.

INGREDIENTS:
  • Moong Daal / Cherupayar - 1 cup
  • Grated coconut - 3/4 cup
  • Cumin seeds- pinch
  • Garlic pods - 2 nos 
  • Turmeric powder - ¼ tsp 
  • Chilly powder - 1 tsp
  • Mustard seeds - 1 tsp
  • Red Chilly -2 nos
  • Coconut Oil - 1 tbsp 
  • Curry leaves - A few
  • Salt to taste

PREPARATION METHOD:

  • Cook moong daal/ cherupayar in a pressure cooker with turmeric powder and water for 3 -4 whistle. 
  • Crush coconut, cumin seed, chilly powder and garlic. 
  • Add the coconut mix and salt to the cooked daal and mix well. 
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add cooked daal and curry leaves, mix well.
  • Saute for a minute and remove from fire.
Recommended Combination: Cherupayar Thoran / Moong Daal Thoran can be served hot with Rice, Morucurry and Achar / kanji  .

Tuesday, May 25, 2010

Cauliflower Bajji




Cauliflower Bajji is a simple dish prepared by dipping the Cauliflower in the batter and deep frying it


INGREDIENTS:
  • Cauliflower Florets - 20 nos
  • All purpose Flour(Maida mavu) - ½ cup
  • Pepper powder -¼ tsp
  • Turmeric powder -¼ tsp
  • Egg -2 nos
  • Water -4 Tbsp (required to make thick batter)
  • Salt to taste
  • Oil for frying
PREPARATION METHOD:
  • Beat the egg and keep aside.
  • Mix Egg, Water,Salt,Turmeric Powder,Pepper powder and Flour to make thick batter.
  • Heat oil in a pan.
  • Dip each florets in the batter.
  • Put slowly it into the hot oil.
  • Fry the bajjis until it turns golden colour.
Recommended Combination: Serve hot with Tea

Monday, May 24, 2010

Mathanga Puli Curry / Pumpkin Curry



Matha Puli Curry / Pumpkin Curry is a very simple curry which can be a quick side dish for rice.

INGREDIENTS:
  • Diced Pumpkin / Mathanga - 1 cup
  • Water - 1 cup
  • Turmeric powder - ¼ tsp
  • Chilly powder - 1½ Tbsp
  • Corriander Powder -2 tbsp
  • Asefodia Powder-pinch
  • Fenugreek Powder - a pinch
  • Tamarind - A gooseberry sized ball
  • Coconut Oil - 1 tsp
  • Mustard seeds - ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste
PREPARATION METHOD:
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add chilly powder, corriander powder and Saute till raw smell goes.
  • Add Pumpkin / Mathanga piece with Turmeric powder and little water, let it cook.
  • When Pumpkin is cooked, add Tamarind juice and allow to boil.
  • Add Asefodia Powder and mix well.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Mathanga Pulincurry can be served hot with Rice and Curd.

Sunday, May 23, 2010

Vanpayar Mezhukkupuratti / Red Beans Stir Fry



Vanpayar Mezhukkupuratti / Red Beans Stir Fry is rich in protien and tasty side dish for rice.

INGREDIENTS:
  • Red Chori / Van payar - 1 cup 
  • Turmeric Powder -  ¼ tsp
  • Sliced Pearl Onion - 3 nos
  • Coconut Oil - 1 tbsp 
  • Mustard seeds - ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - A few
  • Salt to taste

PREPARATION METHOD:
  • Cook Beans / Vanpayar in a Pressure cooker with Turmeric Powder , Salt and  Water for 2-3 whistle. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add Pearl Onion and fry it.
  • Add Beans / vanpayar and Curry leaves and fry it.
Recommended Combination:Vanpayar Mezhukkupuratti / Red Beans Stir Fry can be served hot with rice.

Saturday, May 22, 2010

Chammandi



Chammandi can be prepared easily and can serve as a tasty side dish for several breakfast and lunch items including Dosa, Idly, Rice etc.

INGREDIENTS:
  • Grated coconut - 1 ½ cup
  • Red chilly - 4 nos
  • Tamarind - 1 gooseberry ball size
  • Pearl Onion - 2 nos
  • Curry leaves - A few
  • Salt - to taste

PREPARATION METHOD:
  • Roast Red Chillies in a pan(with out oil) till it becomes crisp.
  • Grind all the ingredients together without using water.
Recommended Combination: Chammandi can be served with Rice / Dosa / Idli.

Friday, May 21, 2010

Aval Upma / Rice Flakes Upma



Aval / Rice Flakes can be used to prepare variety of snack items.
One amoungst them is Upma.

INGREDIENTS:
  • Aval / Rice Flakes - 3 cups
  • Grated Cocount - 3/4 cup
  • Green Chillies - 3-4 nos
  • Sliced Pearl Onion -5 nos
  • Channa Daal - 2 tbsp
  • Urad Daal - 2 tbsp
  • Cashew nut -20 nos
  • Coconut Oil - 3 tbsp
  • Red Chillies- 2 nos
  • Curry leaves - A few
  • Mustard seeds - 1/2 tsp
  • Peanut / Groundnut -20 nos
  • Salt - to taste

PREPARATION METHOD:
  • Heat oil in the pan .
  • Add mustard seeds, red chillies and wait for them to sputter. 
  • Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
  • Add green chilies and pearl onion and saute till translucent. 
  • Wash the aval / rice flakes and drain the water from it.
  • Add aval / rice flakes, salt, water and mix well. 
  • Add grated coconut and mix well.
  • Stir for 2 minutes and cook the aval.
  • Turn off the stove and fried seasoning into it and mix well.
Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

Thursday, May 20, 2010

Cherupayar Mezhukkupuratti / Moong Daal Stir Fry



Cherupayar Mezhukkupuratti / Moong Daal Stir Fry is rich in protien and a very tasty dish, served together with rice.

INGREDIENTS:
  • Cherupayar / Moong Daal - 1 cup 
  • Turmeric Powder -  ¼ tsp
  • Sliced Pearl Onion - 3 nos
  • Coconut Oil - 1 tbsp 
  • Mustard seeds - ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - A few
  • Salt to taste

PREPARATION METHOD:
  • Cook Moong Daal / Cherupayar in a Pressure cooker with  Turmeric Powder , Salt Water for 2 -3 whistle. 
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add Pearl Onion and fry it.
  • Add Daal / Cherupayar  and Curry leaves and fry it.
Recommended Combination: served hot with Rice.


Wednesday, May 19, 2010

Pavakka Kichadi / Bittergourd Kichadi



Pavakka Kichadi / Bittergourd Kichadi (also called Pachadi) is a side dish served with rice.
Kichadi is prepared using fried vegetable mixed with curd or yogurt.

INGREDIENTS:
  • Finely chopped Pavakka / Bitter Gourd - ½ cup 
  • Curd - 1 cup 
  • Roundly cut Green Chilly -4 nos 
  • Curry leaves 
  • Salt to taste
  • Coconut Oil - for frying 

PREPARATION METHOD:
  • Fry the Pavakka / Bittergourd, Green Chilly and Curry leaves till it is brown and crisp. 
  • Add Fried items into curd. 
  • Add salt and mix it well.
Recommended Combination: Pavakka Kichadi / Bittergourd Kichadi can be served with rice.


Tuesday, May 18, 2010

Chemmeen Thengapaal Curry / Shrimp Curry in Coconut milk


Chemmeen Thengapaal Curry / Shrimp Curry in Coconut Milk is a delicious curry for shrimp lovers.
It can be prepared to accompany Rice, Appam or Chappathi as a rich gravy curry.

INGREDIENTS:
  • Cheemeen / Shrimp - 1 lb / 500g
  • Finely sliced Onion - 1 no
  • Green chillies(slit) - 3 nos
  • Sliced Tomato -1 no
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp
  • Chilly powder - 2 tsp
  • Corriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Garam masala - 1 tsp
  • Fenugreek seeds - pinch
  • Thin coconut milk - ½ cup
  • Thick coconut milk - ½ cup
  • Kudampuli - 2 pieces
  • Mustard seeds - ½ tsp
  • Coconut oil - 2 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Mix 1 tsp Chilly Powder, 1 tsp Coriander powder, 1 tsp Turmeric Powder , ½ tsp Garam Masala, Pepper Powder and Salt.
  • Marinate the Shrimp / Chemmeen with Masala mix and keep it in the fridge for an hour.
  • Heat Oil in a pan.
  • Add Mustrard seeds and allow to Splutter.
  • Add Onion and Green Chilly and saute well till the Onion turns transparent.
  • Add ginger garlic paste and saute for a minute.
  • Add the remaining Chilli powder, corrainder powder, gram masala powder and saute till the raw smell goes.
  • Add sliced Tomato and staute well till the tomatoes are mashed.
  • Add the marinated Shrimp / Chemmeen to the pan.
  • Add the thin coconut milk along with kudampuli and salt and mix well
  • Cover the Pan and allow to cook the shrimp in medium heat.
  • When Shrimp is cooked, add thick coconut milk and cook for another 2 mins.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Chemmen Thengapaal Curry can be served hot with Rice / Appam / Chappathi


Monday, May 17, 2010

Manga Thayiru / Mango with Curd


Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Finely chopped Onion - ½ cup
  • Green Chilly(roundly cut) - 2 nos
  • Corriander Powder - ½ tbsp
  • Chilly Powder - 1 tbsp
  • Fenugreek Powder - a pinch
  • Curd - 1 cup
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the Mango and chop it nicely.
  • Mix all the ingredients together with curd.
Recommended Combination: Manga Thayir can be served with Rice.

Sunday, May 16, 2010

Pavakka Theeyal / Bittergourd Theeyal


Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
This recipe uses Pavakka or Bittergourd as the main ingredient.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 4 nos
  • BitterGourd / Pavakka- 1 Medium Size
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - 1/2 cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Cut Bittergourd / Pavakka into small pieces.
  • Heat remaining oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add Pavakka and saute for another 3 minutes.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Pavakka / Bittergourd Theeyal can be served hot with Rice.

Saturday, May 15, 2010

Vanpayar Thoran / Red Beans Thoran



Vanpayar Thoran / Red Bean Thoran is a delicious dry dish rich in protein often served with rice or kanji.

INGREDIENTS:
  • Red Beans/ Van payar - 1 cup 
  • Grated coconut - 3/4 cup 
  • Cumin seeds- pinch
  • Garlic pods - 2 nos 
  • Turmeric powder - ¼ tsp 
  • Chilly powder - 1 tsp 
  • Pepper Powder - ½ tsp
  • Coconut Oil - 1 tbsp 
  • Curry leaves - A few
  • Salt to taste

PREPARATION METHOD:
  • Cook Beans / Vanpayar in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle. 
  • Crush Coconut, Cumin seed, Chilly Powder, Pepper Powder and Garlic. 
  • Add the Coconut Mix to the cooked Beans and mix well. 
  • Add Curry leaves and Coconut Oil and stir for a minute and remove from fire.
Recommended Combination: Vanpayar Thoran / Red Bean Thoran can be served hot with Rice / Kanji.

Thursday, May 13, 2010

Koon Mezhukkupuratti / Mushroom Stir Fry



Koon Mezhukkupuratti / Mushroom Stir Fry is a simple dish which is served as a side dish with rice.

INGREDIENTS:
  • Sliced Mushroom - 2 cup
  • Turmeric powder - ¼ tsp 
  • Pepper Powder - ½ tsp
  • Coconut Oil - 2 tbsp 
  • Curry leaves - A few
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add Mushroom, Pepperpowder, Turmeric Powder, Curry leaves and Salt.
  • Fry it till the Water from the mushroom completely dries up.
Recommended Combination: Koon Mezhukkupuratti / Mushroom Stir Fry can be served hot with Rice.

Wednesday, May 12, 2010

Chemmeen Fry / Shrimp Fry



Chemmeen Varuthathu / Shrimp Fry is a spicy fried dish which can be served together with rice or as an apetizer/snack.
Dont forget to remove the vein of the shrimp by making a shallow cut lengthwise down the outer curve of the shrimp's body after you remove the shell.

INGREDIENTS:
  • Chemmen / Shrimp – 20 nos
  • Ginger Paste - ½ tsp
  • Garlic Paste - ½ tsp
  • Lime juice – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chilly powder – 2 tbsp
  • Pepper powder – 1 tsp
  • Curry leaves – few 
  • Coconut oil for frying
  • Salt to taste

PREPARATION METHOD:
  • Clean and devein the Chemmeen / Shrimp. 
  • Marinate the fish with all ingredients and keep it aside for 2 hrs in refrigerator.
  • Heat Oil in a Pan.
  • Fry the chemmeen along with curry leaves in low fire for 10 minutes.
Recommended Combination:Chemmen Varuthathu / Shrimp Fry can be served hot with Rice / Appam / Chappathi

Manga Chammandi / Mango Chammandi


Manga Chammandi is a very popular side dish for several breakfast items and even as a side dish for rice.
It is very easy to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Grated coconut - 1 cup
  • Pearl Onion - 1 no
  • Green Chilly - 2 nos
  • Curry leaves - 2 -3 leaves
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the mango and cut it into small pieces.
  • Grind all the other ingredients with mango without using water.
Recommended Combination: Manga Chammandi can be served with Rice.

Tuesday, May 11, 2010

Koon Theeyal / Mushroom Theeyal



Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
Koon Theeyal / Mushroom Theeyal is a variety preparation of this dish with Mushroom as the main ingredient.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 4 nos
  • Sliced Mushroom- 1 cup
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add sliced mushroom and saute again for 2 minutes.
  • Add turmeric powder, salt and water and let it cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it boil for 3-4 minutes.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination:Koon Theeyal / Mushroom Theeyal can be serve hot with Rice / Chappathi


Thursday, May 6, 2010

Parippu



Parippu / Moong Daal Curry is a popular item in the traditional Kerala Sadya.
It goes in combination with Rice, Papadam and Ghee. This dish is very rich in protein and is good for growing children.

INGREDIENTS:
  • Split Moong dal/Cherupayar parippu - 1 cup
  • Turmeric powder -¼ tsp
  • Grated coconut -1 cup
  • Garlic -1 nos
  • Cumin seed -¼ tsp
  • Coconut Oil- 1tbsp
  • Curry leaves-a few
  • Salt to taste

PREPARATION METHOD:
  • Roast Moong Daal till the raw smell goes.
  • Cook Moong Dal with Water and turmeric powder in a pressure cooker for 5-6 whistle. 
  • Grind Coconut, Garlic and Cumin seeds to a fine paste.
  • Add this paste to the cooked Parippu/ Moong dal along with little water and salt.
  • Allow to boil. 
  • When it starts boil,turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination: Parippu can be served hot with Pappadam , Ghee and Rice.

Wednesday, May 5, 2010

Ullipuli / Onion Curry



Ullipuli / Onion Curry is a great side dish which can be served with rice.
The tamarind juice in this gives it a distinct taste.

INGREDIENTS:
  • Finely Chopped Onion - 1 nos
  • Green Chilly(roundly cut) - 3 nos 
  • Finely sliced coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Red Chilly Powder - 2 tsp
  • Corriander Powder- 3 tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Coconut Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste
  • Water

PREPARATION METHOD:
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly, sliced coconut and saute well till the Onion turns transparent.
  • Add chilly powder, corriander powder and Saute till raw smell goes.
  • Add Turmeric powder and little water, let it cook.
  • When Onion is cooked, add Tamarind juice and allow to boil.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination:Ullipuli can be served with Rice / Chappathi

Tuesday, May 4, 2010

Vazhuthananga Thoran / Brinjal Thoran



Vazhuthananga Thoran / Brinjal Thoran is a dry side dish served with rice.
Its a very simple yet tasty recipe.

INGREDIENTS:
  • Diced vazhuthananga / Brinjal - 6 nos
  • Chopped Onion - ½ cup
  • Grated coconut - ½ cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Oil - as needed
  • Curry leaves - few

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add chopped onion and saute till translucent.
  • Add brinjal/ vazhuthananga with turmeric powder, chilly powder and salt.
  • Cover the pan with a lid.
  • Slow down the flame and cook it for 10 mins. 
  • Add grated coconut and curry leaves and mix well.
Recommended Combination:Vazhuthananga thoran / Brinjal Thoran can be serve hot with Rice.

Monday, May 3, 2010

Muringa ila Parippu Curry



Drumstick leaves or Muringaila can be combined with Parippu or Daal to make a simple, rich nutritious curry.

INGREDIENTS:
  • Toor Daal - 1 cup
  • Drumstick leaves -1 cup
  • Turmeric powder -¼ tsp
  • Chilly Powder - ½ tsp
  • Grated coconut -1 cup
  • Garlic -2 nos
  • Coconut Oil- 1tbsp
  • Curry leaves-a few

PREPARATION METHOD:
  • Detach the drumstick leaves from the stem.
  • Cook Toor Dal and drumstick leaves with Water, chilly Powder and turmeric powder in a pressure cooker for 2-3 whistle. 
  • Grind the coconut and garlic to a fine paste.
  • Add this paste to the cooked daal along with little water and salt.
  • Allow to boil. 
  • When it starts to boil, turn off the stove and add Coconut Oil and Curry leaves
Recommended Combination: Muringaila Parippu can be served hot with Chappathi / Rice / Poori

Sunday, May 2, 2010

Naranga Achar / Lemon Pickle



Lemon Pickle is a popular variety of pickle across India.
The sour taste gives this pickle its distinctness.
Lemon Pickle or Naranga Achar can be made very easily.

INGREDIENTS:
  • Lemon / Naranga / Lime - 5 nos
  • Chopped Ginger - 1tbsp
  • Garlic(sliced)- 10 nos
  • Chilli powder - 2 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil -¼ Cup
  • Salt to taste

PREPARATION METHOD:
  • Wash and cut each lemon into 4 pieces.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Ginger and Garlic and saute well.
  • Add Chilly powder to the hot Oil and saute for a minute.
  • Add Lemon pieces and saute well for 5 minutes.
  • Add Salt and 2 tbsp water to it and mix well.
  • Cook Lemon on medium heat till water dries up and oil oozes out from it.
  • Add Fenugreek powder and Asafoetida Powder and mix well.
  • Remove from fire and allow to cool.

Recommended Combination:Lemon pickle can be served with Rice and Curd / Biriyani / Curd Rice / Kanji

Saturday, May 1, 2010

Beetroot Curry



Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:
  • Chopped Beetrot -2 medium size
  • Diced Onion- 1 no
  • Chopped Potato - 1 no
  • Diced Tomato - 1 no
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1 tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil -1 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
  • Grind the coconut into a fine paste.
  • Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
  • Allow to boil for few minutes. 
  • Turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa