Day 9 BM #56 -
After covering Punjab, Maharashtra and Andhra, today we move on to Karnataka. Today's curry is specifically from the Udipi cuisine. The simple menu here is Masale Chitranna, Moong Dal-Udipi style, Rice and Beetroot Gravy Curry along with yogurt.
The moong dal and masale chitranna recipes will follow soon. The spices in this curry takes the humble beetroot to an altogether new plane. So if you do not relish the bland taste of beetroot, this curry will probably appeal to you.
Recipe Source here
Beetroot, peeled and cubed 1 1/2 cups
Toor Dal 3 Tbsp
Tamarind extract 1-2 Tbsp
Jaggery / Sugar 1 tsp
Salt as needed
Turmeric 1/4 tsp
Seasoning Ingredients (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Curry leaves few)
To Roast and Grind -
Oil 1 tsp
Chana Dal 1 tsp
Urad Dal 1 tsp
Dhania (Coriander Seeds) 1 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds a pinch
Red Chilies 2-3
Curry Leaves few
Fresh Coconut 1/4 cup
Method Of Preparation -
In a pan add a cup of water and beetroot cubes. Add jaggery/sugar to it and let it cook.
In a pressure cooker, boil the toor dal with 1/2 a cup of water.
Meanwhile, prepare the masala for the curry.
In a different pan, add oil and roast all the ingredients listed under Roast and Grind separately .
Grind them all together adding a little water into a smooth paste. Set aside.
After the beetroot is cooked through, add the cooked toor dal, the masala paste and salt.
Add more water to adjust the consistency.
Let it simmer for a few minutes.
Prepare the seasoning by heating oil and adding the seasoning ingredients.
Pour the seasoning into the curry and mix well.
Remove from heat and serve it hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.
Preparation Time 45 min