BEETROOT MULANGI PORIYAL / BEETROOT & RADDISH MEZHUKKUPURATTI

BEETROOT MULANGI PORIYAL/
BEETROOT ND RADDISH
MEZHUKKUPURATTI

INGREDIENTS

Chopped beetroot - 2 nos
Chopped white raddish/mulangi - 2 nos
Coconut oil - 2 tbsp
Mustard seeds/kadugu - 1 tsp
Urad dal / ullutham paruppu - 1 tsp
Chili powder - 1 tsp
[homemade chili powder]
Salt - 1 tsp [as required]
Freshly grated coconut - 1/2 cup
Slit green chili - 2 nos
Curry leaves - few


Preparation time : 10 minutes
Cooking time :20 minutes
No of serving :4 members
Cuisine :Kerala
Coarse :side dish

Method:

Take beetroot and raddish peel, wash and
 chop them in a small pieces

Heat some oil in a kadai ,add mustard
 seeds and crackle 

Add urad dal and saute them till
 they turn slightly golden brown color

Add green chili and curry leaves,saute
them for few seconds

Add chopped beetroot and raddish
 together and saute them

Add salt and mix once,sprinkle some water
 around and cover with a lid to 
cook for 10 minutes

Add chili powder and mix once and
 cook for few seconds

Toss on high heat for few seconds
 and turn off the flame 

Finally add freshly grated coconut 
mix once and serve


Take beetroot and raddish

Peel off the skin and wash

Chop them into small pieces

Heat coconut oil in a kadai add mustard and
 crackle them

Add urad dal and fry them into sligh brown colour

Add green chili and curry leaves

Saute for few seconds

Add chopped beetroot and raddish

Toss them well

Add salt

Mix it and sprinkle some water around

Cover it with a lid and cook on low flame

Mix every now and then while cooking

Add chili powder after the beetroot and
 raddish are nicely cooked

Mix it

Cover it with a lid for few seconds

Toss on high heat for few seconds

Switch off the flame,add freshly grated coconut

Mix well

Serve with sambar rice and rasam rice
and enjoy

 

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