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Tuesday, August 02, 2011

Beetroot and Black Chickpeas Poriyal/Curry

Beetroot and Chickpeas Curry

  • Beetroot - 1, medium sized
  • Black Chickpeas - 50 gms
  • Shallots - 10 nos
  • a pinch of Asafoetida
  • Dry Red Chillies - 5
  • Curry leaves - few
  • Coconut grated - 3 tbsp (optional)
  • Salt to taste
  • Oil - 1tbsp
Beetroot and Chickpeas Curry

  • Soak the black channa overnight and pressure cook them and keep aside.
  • Wash and peel the beetroot and chop into pieces, either pressure cook or add required water to it and cook until soft.
  • Heat oil in a wok, add mustard seeds let it splutter then add asafoedtida, then add dry red chillies, curry leaves to it and fry till it changes it color.
  • Add the chopped shallots and fry till it turns translucent.
  • Next add the cooked beetroot, black chickpeas and salt to it and stir well and fry for 2 Min's
  • Switch off the flame and add the grated coconut to it and give a stir. Serve with rice and sambhar/rasam/curd.
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