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beetroot chana poriyal

beetroot chana curry
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Ingredients

  • 1/2 cup Chana soaked
  • 1 1/2 cups water
  • Turmeric powder
  • 1 teaspoon salt
  • 2 green chilies
  • 1 beetroot
  • 1/3 cup coconut
  • 1/2 teaspoon cumin seeds
  • 3 small onions
  • 1/8 teaspoon mustard seeds
  • 1/2 teaspoon Kashmiri chili powder
  • A small piece of tamarind

For Tempering:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon urad dal
  • Curry leaves

Instructions

  • Soak Chana overnight.
  • Add Chana, water, turmeric powder, salt, and green chilies; boil.
  • Add beetroot and pressure cook for 4 whistles.
  • Drain the water and set it aside. You can use this for rasam or other cooking purposes.
  • Pulse coconut, small onions, tamarind, mustard seeds, and cumin seeds into a paste.
  • Heat oil and temper mustard seeds, urad dal, and curry leaves.
  • Add the ground mixture and salt; sauté until the raw smell disappears and the coconut dries up.
  • Add the cooked Chana and beetroot; sauté for a minute.
  • Lower the flame, cover it, and let it rest for 2 minutes. Keep it covered until ready to serve.

Video

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