Beetroot Saagu/ gravy

Ingredients:

Beetroot (boiled) - 1/4 kg (Finely chopped)

Onion-  1 finely chopped

Mustard seeds - 1/2 tbl spn

Oil - 2/3 tbl spn

Curry leaves - 5 -6 nos.

Salt to taste

To Grind

Fried Channa dal - 2 tbl spn

Onion- 1 roughly chopped

Tomato -1

Poppy seeds - 1 tbl spn

Green Chillies - 4-5 nos.

Cinnamon stick - 1/2 inch stick

Fresh Coriander Leaves - 1/2 cup

Fresh coconut - 1/2  cup

Method:

1) Dry roast all the spices listed under ‘to grind’(except onion and tomato). Fry onion and tomato in oil then once cool. Grind all the ingredients to a smooth paste, and keep aside.

2) Take a heavy bottom vessel, and add oil, once hot add mustard and curry leaves.

3) To this add chopped onion fry for 6 mins, then add beetroot fry for 2 mins, then add water and little salt and cook for 3 mins.

4) Now add the ground mixture to this and add some more water if required to bring to desired consistency.

5) Cook till beetroot and the masala is cooked well.

6) Garnish with chopped coriander and serve with dosa, rice, pooris or chapatis.

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