Beetroot Palya
Beetroot Palya is a South Indian stir-fry dish made with grated beetroot, coconut, and spices, cooked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beetroot (peeled and grated) | 500 | Grams |
| Coconut (freshly grated) | 100 | Grams |
| Coconut Oil (for cooking) | 2 | Tbsp |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Urad Dal (for tempering) | 1 | Tbsp |
| Curry Leaves (fresh) | 10 | Count |
| Green Chili (slit lengthwise) | 2 | Count |
| Turmeric Powder (for color and flavor) | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Lemon Juice (freshly squeezed) | 1 | Tbsp |
| Coriander Leaves (finely chopped) | 1 | Bunch |
Instructions
- Heat coconut oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add cumin seeds, urad dal, and sauté until the dal turns golden brown.
- Add curry leaves and green chilies, sauté for a few seconds.
- Add grated beetroot and turmeric powder, mix well.
- Cover and cook on low heat for about 10 minutes, stirring occasionally.
- Add grated coconut and salt, mix thoroughly.
- Cook for another 5 minutes, then turn off the heat.
- Add lemon juice and garnish with chopped coriander leaves before serving.
Kitchen equipment
GraterCoconut Scraper