BEETROOT PERATAL/ BEETROOT SABZI
September 21, 2020BEETROOT PERATAL/ BEETROOT SABZI
Beetroots or Beets are packed with essential vitamins, minerals, and plant compounds, some of which have high medical properties to boast an impressive nutritional profile. They are low in calories, yet high in valuable vitamins and minerals. In fact, they contain a bit of almost all the vitamins and minerals you need. Not just that, It also believed that because of its several nutritional properties it should help in weight loss. It also contains nitrates and pigments that may help in lower blood pressure and improve athletic performance.
So, beetroots are not just delicious to eat but also healthier to our immune system, I guess that's nice to know. Now to talk about this particular recipe, this is a recipe is my mom's, which is one of my favorite preparation from her cooking. When I was in school I would be so happy if she prepares this for lunch and I would ask her to prepare more so that I can enjoy it in the evening as my snack too😋😜. It's so delicious and by adding dhal and coconut we are going to make it even more healthy.
Preparation of this particular recipe is definitely not complicated, with some simple steps and in lesser time you can prepare it. And this will be great to eat with rice, dosa, idly, and also with Chapati. You can also use the same recipe to prepare some other vegetable peratal such as cauliflower, baby jack fruit, or with mixed vegetables. Because of its nutritional values, it will be great for kids and adults who are used to work out a lot. Now, let's check out the recipe,
INGREDIENTS:
PREPARATION TIME: 10mins.
COOKING TIME: 25mins.
SERVES: 4.
1.Beetroot -1cup.
2. Moong dhal -1/2cup.
3. Tomato -1no.
4. Onion -1no.
5. Coconut -1/2cup.
6. Roasted Gram -2spoon.
7. Salt -as per taste.
8. Oil -2spoon.
9. Mustard -1spoon.
10. Curry Leaves -a few.
METHOD:
1. In a pressure cooker add cubed Beetroot and Moong dhal, Let it cook for one whistle. And keep it aside.
To make a paste,
2. In a Kadai with a spoon of oil add Onion, Green chili, and saute for a minute and then add cubed tomatoes and cook it completely.
3. Once it cooled completely add coconut and roasted gram, then combine everything well.
4. Then add everything to a mixie jar and grind it to a smooth paste.
To Make Peratal:
5. Now to the same pan add a spoon of oil once its hot add mustard and curry leaves, then add the ground paste to it.
6. Now check for salt and spice, if you want more spice then add chili powder and give it a good mix and cook it until the raw smell of chili powder is gone.
7. Then add cooked beetroot and dhal mix to it and mix it well.
8. Adjust the consistency by adding water according to your preference.
9. Every ingredient is already cooked so now boil everything for 5mins in medium flame to combine everything well and switch it off.
10. That's all our fantastic beetroot peratal is ready to be served.
METHOD WITH PICTURES:
1. In a pressure cooker add cubed Beetroot and Moong dhal, Let it cook for one whistle, and keep it aside.
To make a paste,
2. In a Kadai with a spoon of oil add Onion, Green chili, and saute for a minute and then add cubed tomatoes and cook it completely.
5. Now to the same pan add a spoon of oil once its hot add mustard and curry leaves, then add the ground paste to it. At this stage, check for salt and spice, if you want more spice then add chili powder and give it a good mix and cook it until the raw smell of chili powder is gone.
3.Once it cooled completely then add coconut and roasted gram, then combine everything well.
4. Now add everything to a mixie jar and blend it to a smooth paste and keep it aside.
To Make Peratal:
6. Then add cooked beetroot and dhal mix to it and mix it well. Adjust the consistency by adding water according to your preference. Every ingredient is already cooked so now boil everything for 5mins in medium flame to combine everything well and switch it off.
7. That's all our fantastic and healthy Chettinadu style Beetroot peratal is ready to be served. Enjoy it with rice or Chapati.
NOTE:
1. For better taste use coconut which is not completely matured.
2. If you like a hint of masala flavor add a few fennels seed while preparing the paste and can add a bay leaf while splattering.
3. While pressure cook the beetroot and Dhal just add enough water to submerge them to avoid excess water.
Hope you guys love this recipe so try it and enjoy with your family and let me know in the comments all your suggestions and thoughts. And as always I say "Stay Positive and Keep Smiling😀".
3 comments
So yummy and so colourfull receipe
ReplyDeleteThank you ma...
DeleteDefinitely gonna try it dear! 😍
ReplyDelete