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We hope you got benefit from reading it, now let’s go back to beetroot paruppu thengai karamadhu recipe. To make beetroot paruppu thengai karamadhu you need 11 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Beetroot Paruppu Thengai Karamadhu:
- Take 3 Beetroot (small , if medium in size then two)
- You need 3 - 4 tbsps oil
- Use 1 pinch asafoetida
- Prepare 1 tsp mustard seeds
- Use 1 tsp urad dal white
- Use 1 tsp channa dal
- Provide 3 chillies dried red (important)
- Provide 2 tsps sugar
- You need to taste salt
- Take 150 ml water (or more)
- Prepare 1 handfull coconut freshly grated
Instructions to make Beetroot Paruppu Thengai Karamadhu:
- Peel and Chop the beetroot to small cubes
- In a wok or kadaai, on medium heat add oil, asafoetida, mustard seeds, white urad dal, channa dal, and break the dried red chillies (remove its stalk).
- Now add the chopped beetroot and mix.
- Add sugar, salt and water and mix. Increase the heat to high and close this with a lid.
- Let this cook for about 15 minutes or until the beetroot is cooked and all the water has been absorbed.
- Switch off the stove, add freshly grated coconut, mix this thoroughly and serve it hot.
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