Vinayagar Chathurthi Celebration In Indian Cooking Challenge

I have come a long way in trying out new recipes.. but trying our traditional recipes are real challenge. I have seen my periyamma making pidi kozhukattai amd uppu urundai.. I absolutely adore the taste..I am always hesitant to try these recipes coz what if the magic doesnt happen:(.. I took it as a challenge and tried these recipes for Indian cooking challenge created by srivalli... Thanks to srivalli for organising wonderful event... I would have never tried these recipes...To my surprise, everything turned out to be perfect and tasty!!!





I made Sesame Ladoo and Modak for Indian cooking challenge as per the instruction...I also made Pidi kozhukaatai , sundal and Uppu Urundai For Lord Ganesha :)


Modak from Mints

Modak is traditional Marathi sweet offered for ganesha. Tamil version is called Modagam with slightly different filling..



Stuffing -
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)

Cover -
1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil

Preparation for Stuffing -
Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.


Preparation for cover -
Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowly add rice flour. Please do now dump everything at once. Start mixing vigorously with a heavy spoon. Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water. if you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.

Making Modak (Final Product) -
Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it. Oil the steamer and set it aside.
Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil. Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. . You will have to handle the dough very gently. Follow the step to make remaining modaks. Now dip each modak in cold water and put it in the steamer. Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat. Take the steamer off the vessel and let it sit for 5 minutes before removing moodakd from steamer.

Traditionally, modaks are served with ghee but it can be served with coconut milk.

Modagam Stuffing:

Our traditional filling is made of grated coconut, Jaggery and cardamom powder. Heat 2 tbsp water, add 1/4 cup jaggery. Once it starts melting, add 1/4 cup coconut and 1/2 tsp cardamom powder. Keep stirring in low heat. The stuffing will become sticky in 10 mts. Remove from heat. Follow the rest of the procedure given for modak....


Sesame Ladoo

Sesame ladoo/ Ellu urundai is made in different ways. This is Andhra version of ellu urundai from srivalli. Ellu urundai was little bit tricky.. I added too much jaggery to the sesame seeds, I added Peanut powder to subside the sweetness. My MIL said, she would add Dalia powder to sesame ladoo...



Ingredients:

1 ½ cup White sesame seeds, roasted till brown
1 cup Jaggery, cut in pieces
¼ teaspoon cardamom powder
1/2 cup peanut powder
A pinch of salt

Preparation:

Dry roast sesame in a tawa and let them cool. Once they are cool, take powdered jaggery, cardamom and run in a mixie. The amount of jaggery normally depends on the formation of laddoo. When you make a laddoo, it should stay in shape. Then you know the amount is enough. Also it depends on the fineness of the sesame powder. When you run in mixer, it becomes little oily which will help in holding the ladoo shape. I also added peanut powder to over come the sweetness.. It tasted really good..Store in airtight container.

I will post Uppu urundai and pidi kozhukattai recipe later!!!!

Cauliflower 65

Cauliflower 65 would be every one's favourite..handsdown..Its easy to make and taste so good. One of the favourite party foods as well as kids pleaser.

Ingredients:

1 whole Cauliflower floret

1 tbsp red chili powder

1 tbsp lemon juice

1 egg

1 tbsp g& g paste

1 tbsp garam masala

2 tbsp corn flour

1 tsp rice flour

1 tsp besan

1 tbsp Chicken 65 powder ( optional)

food color

salt to taste

oil for deep frying

Preparation:

Separate cauliflower florets and clean. Marinate it with corn flour, besan, rice flour, red chilli powder, lemon juice, g& g paste, garam masala , food color and egg. Leave it for 30mts to 1hr.

Heat oil for deep frying. Once hot, add cauliflower one by one. Fry till golden brown. Remove from heat. Remove excess oil with paper towel. Serve hot!!!!

A tribute to the King of POP & Methi coconut pulao

Micheal Jackson, MJ adored all over the world as King of pop passed away yesterday... I am one of his millions of fan shocked by the news... I thought it might be a prank but this time its real..he is no more..He was one of a kind entertainer, who made his audience dazzle with electrifying performances. MJ was surrounded by controversies than his successful career..His music will stay for ever!!! He is incomparable....My hubby was mentioning a famous saying, " when you go to the top of the world, there is no way other than going down".. MJ proved it.. He was top of the world.. he himself made his life miserable with controversies and finally he is no more...


We all Love you MJ.. May Ur soul rest in peace!!!



Lets focus on today's recipe Methi coconut pulao.. I found this recipe from Indira's mahanandi... I tried it with brown rice. The bitterness of methi/ fenugreek leaves was balanced by sweetness of peas and coconut milk... Tasted very good...



Indira, Ur recipe is Tried, Tasted and Certified: Excellent!!!

Check out the original recipe here!!!





Ingredients:



2 cups basmati rice ( I used Brown rice)

2 cups fresh methi (fresh fenugreek) leaves

6 chillies - sliced thin lengthwise

1 cup fresh peas ( I used Frozen sweet peas)

1 cup finely sliced onion - lengthwise

½ cup homemade coconut milk or ¼ cup of store-bought type ( I used store bought)

½ cup roasted cashews (optional) ( I didnt use it)

1 teaspoon each - ghee or peanut oil ( I used corn oil)

salt to taste

Paste:

¼ teaspoon each - black peppercorns, cloves and fresh ginger pieces coarsely grind.



Preparation:



Wash and soak basmati rice in 3 cups of water for about 15 - 30 minutes. ( I didnt follow this step, coz brown rice doesnt need any soaking)
Meanwhile, in a thick-bottomed wide pot, heat ghee or oil on high heat. Add and fry the onions first and then the peppercorn-clove-ginger paste and chillies. Add the fresh peas and fresh methi leaves. Stir-fry until the leaves wilt.
Add the basmati rice ( Brown rice)and along with the water it soaked in( add water according to packet specification. Mine says 1 cup : 2.5 cups of water). Stir in coconut milk and salt. Mix thoroughly. I transferred the contents to an electric rice cooker and let the cooker do the rest of the job for me. Once u see the green light , add and gently mix roasted cashews.


Serve hot. Sprinkle in some lime/lemon juice just before serving. I dint sprinkle lemon. I will try next time..



QUESTION FOR THE DAY!!!



WHAT DO YOU THINK ABOUT MICHEAL JACKSON (FAME TO FALL) ???

Brinjal /Kathrikai Bajji

Vankayi Bajji as mentioned by my hubby's household is the other name of Brinjal Bajji..Goes very well with Idli and dosa. Whenever we call our MIL.. we ask whats for dinner..she will dosa..My hubby will ask Bajji ? (Bajji mean chutney in telugu..learnt it from hubby)..she Will say vankayi bajji..My hubby will say..amma vankayi bajji dosa entha nasa undu kadha???? (meaning..Brinjal bajji and dosa is a best combo isn't??).. My hubby loves it...So I had no choice other than learning this recipe from my MIL... Its very simple but tastes very good with dosa and Idli..

Ingredients:

4 Brinjal

6 Tomatoes

6 Green chillies

2 Redchillies

1 cup coriander leaves

1/2 onion

salt to taste

Seasoning: Oil, Mustard seeds, Curry leaves

Preparation:

In A pressure cooker, first add chopped tomatoes, then brinjal and other ingredients. We don't add water that's why we use tomatoes at the bottom. The juices in tomato will be sufficient to cook brinjal. Cover and cook for 1 whistle over medium heat. After 1 whistle, remove from heat and let it cool down.

Open the pressure cooker, everything will be almost mashed. Use mathu/ whipper to mash it to chutney consistency. Don't over mash it... Heat oil and do the seasoning..pour it in brinjal baji!!!

Simple delicious bajji is ready!!!

If ur having this as a side dish to Idli, Make a small hole in the centre of Idli..Add 1 tbsp of ghee..Pour the bajji over the Idli..It gives a divine taste!!!

Masala Peanuts

Masala peanuts is a best movie/party snack..U will never know how much peanuts u were eating!!! I absolutely love it..I have forcefully close the jar and keep it away..so that i will stop eating it :)..Kids will just love it..crispy, spicy mouth watering snack..who will say no to masala peanuts huh????.. Its simple easy to prepare and full of flavour...

Ingredients:

1 cup Peanuts

1 cup gram flour/besan

1/4 cup rice flour

1 tsp redchilli powder

1/4 tsp cumin powder

1 tsp chat masala

salt to taste

oil for deep frying

Preparation:

Roast shelled peanuts over medium heat. U will get nice aroma from peanuts and nuts will get slight golden color..that's when u have remove from heat..let it cool down. Rub and remove the skin. U can use store bought roasted peanuts..not the salted one..

In bowl, add all the masala powder and peanuts. sprinkle water, just enough to coat the peanuts. Don't add more water. The paste has to just stick to the peanuts.. Thats it ready for deep frying.. Heat oil, add peanuts and deep fry them till golden..remove and strain in kitchen towel..U can store it in a airtight container...

Okra Fry with Poppy seeds

I prefer ladies finger to be fried. I don't like it in gravies coz of its stickiness. I already blogged about my favourite Verision. I was looking for something new to try..Found a wonderful recipe from Indira's website..Actually Mahanandi is like google for recipes.. Tried this one..absolutely fantastic..Me and my hubby finished the whole lot fry in one sitting...

Recipe source!!!

Ingredients:

20 okra

3 tablespoons poppy seeds (kus kus)

3 dried red chillies

Salt and turmeric - to taste

Seasoning: 1 tablespoon oil,Pinch each - cumin, mustard seeds and 6 curry leaves

Preparation:

I might have changed the quantities a little bit..just followed the original recipe..

1 Trim the ends and cut the okra to quarter to half inch wide rounds.

2 Roast poppy seeds in a dry, hot iron skillet for about 3 minutes, until they just start to color and release their aromas. Add dried red chillies and a pinch of salt and pound or blend all the ingredients together. Keep working until a nice, moist paste is formed.

3 In a wide skillet, heat a tablespoon of oil. Add and toast the seasoning ingredients first and then add the okra pieces. Mix once and fry the pieces, very rarely stirring, until they are free from moisture. A well seasoned cast-iron skillet charms the okra to a beautiful crispiness. If you have one, use it for this recipe.

"When okra pieces transform from clinging kids to leave me alone type teenagers,
it’s time to introduce the adulthood delights with spices."

This is my favourite quote, I love Indira's way of connecting with real life..Indira please don't mind me for highlighting these lines from ur post...

Add the poppy seed powder, turmeric and salt. Mix gently and saute for few more minutes.

Serve hot with any curry!!!

Spicy chicken curry

Every time, I look for some new recipes to cook with chicken..U cook chicken every w/e and u don't want the "same old chicken gravy " expression from ur other half...I am in constant search for recipes..I found this recipe from Sailu's kitchen.. I loved this recipe, my friend who came over for dinner loved it too..

Sailu, Ur recipe is Tried, Tasted and Certified:Excellent!!!!

I adapted the recipe from here...

Ingredients:

Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

Make a paste:
6-7 cashewnuts
4-5 tbsps milk

Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

Preparation:

Dont get deceived by this big list of ingredients..the curry tastes very good.. Do give it a try...I didn't do any change to the recipe just followed the footsteps of sailu...

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.

Egg Masala

There are abundant recipes using egg.. This recipe is my MIL version of egg masala..Simple yet very tasty..

Ingredients:

3 eggs

1/2 onion

1 tbsp of powdered fennel seeds

1 tsp pepper

1 tsp red chilli powder

1/4 tsp turmeric

1/2 cup water

salt to taste

mustard seeds

1 tbsp oil

Preparation:

Boil eggs and remove shells. Cut into two halves.

Heat oil and do the seasoning with mustard.

Add onion and saute till translucent.

Add turmeric, redchilli and pepper powder.

Fry for a minute.Add water and cook for 10 mts.

Remove from heat and pour the masala over egg and mix well..

Serve hot with sambar, Rasam or any curry!!!

Lemon rice

Hurry up!!! Today is the last day for MBP:Snacks &Savouries...Rush in Ur entries!!!

Lemon rice reminds me of the citrus flavoured rice with hint of gingery taste which awakens Ur taste buds...If u have watched Ratatouille movie, Anton ego (Food Critic) will get memories of his mother's cooking...same feeling happens to me every time I make Lemon rice. I luv it..My mom used to make it during our trips. It reminds me of wonderful family tours and unlimited fun we had during those trips!!!!Lemon rice with boiled egg is a good travel food. U can just stop over the rest area to Have a wonderful lunch..Potato chips is also best combo for lemon rice..

It is a comfort food. If u have leftover rice, U can make it under 5 mts..Easy Breezy Lemon rice!!!:)

Ingredients:

1 cup cooked rice

1 lemon

2 green chillies

1" ginger

1/2 onion

2 tbsp oil

1/2 tsp turmeric powder

1 tsp channa and urad dal

1 tsp mustard seeds

salt to taste

few cashew nuts or peanuts

Preparation:

Heat oil in a pan, do the seasoning with mustard seeds,curry leaves, channa and urad dal. After u hear spluttering noise, add chopped ginger pieces. Fry for 2 mts. Add onion and greechilli, saute till the onions turn translucent. Meanwhile, squeeze the whole lemon, to get lemon juice. Remove the seeds with the strainer. Keep aside. Add turmeric powder to the fried onions.Saute for couple of minutes. Remove from heat. Add the lemon juice and mix well. Allow to cool for couple of minutes. Add cooked rice, Roasted peanuts and mix thoroughly. Adjust salt. Lemon rice is ready!!!

Bagara Baingan (Brinjal curry)

Bagara Baingan is a brinjal curry goes very well with biriyani or pulav rice...This is usually made for special occasions like weddings , festivals etc..Its rich gravy is made with peanuts and sesame seeds which gives unique flavour to the brinjals!!! Especially in Muslim weddings u can find this as a side dish to biriyani..what a lovely combo..U have to try this with biriyani to understand the 'Made for Each other' Combo.

Ingredients:

Brinja (small) 10-12 small size

Sesame seeds 2 tbsp

Peanuts 3 tbsp

Cumin powder 1 tsp.

Red chillies 2

Chopped onion ½ Cup

Tamarind 1/2 cup pulp

Curry leaves 5-8 nos

Green chillies 3

Fenugreek seeds ½ tsp.

Turmeric powder 1 tsp.

Mustard seeds 1 tsp.

Oil for deep frying

Salt To taste

Preparation:

Wash and slit the Brinjal into quarters without removing the stem. Deep fry in medium hot oil till brown in color. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste. Slit green chilies and cut into one inch long pieces. Add hot water to tamarind and leave it to cool and strain to get tamarind pulp. Heat oil in a thick bottomed pan. Add mustard and fenugreek seeds. When mustard seeds start to splutter, add curry leaves and chopped onions. Cook till golden brown and add peanuts and sesame paste. Stir constantly. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind pulp. Add fried eggplants and cook on a slow flame for 15 minutes.

Serve hot with Bagara Rice or Biriyani!!!!

Tomato Rice

Tomato rice...Its a comfort food.. Not in a mood for write up...Lazy!!!!
Lets see the ingredients..

Ingredients:

1 cup cooked rice

5 large ripe tomatoes

1 small onion

2 greenchillies

4 Pods of garlic (optional)

1 tsp redchilli powder

salt to taste

3 tbsp oil
2 tsp lemon juice (optional)

Seasoning:

1 clove (optional)

1 tsp mustard seed

1 tsp cumin seed

1 tsp channa and urad dhal

curry leaves

Preparation:

Heat oil in a pan, do the seasoning in specified order. Add onion, garlic and green chillies. Fry till the onions turn translucent. Add finely chopped tomatoes. Saute until the tomatoes become mushy. Add redchilli powder and salt to taste. Cover and cook till the oil separates. Don't add water. If the tomatoes aren't sour, add lemon juice after the oil separates. Add cooked rice and check the seasoning. Garnish with coriander leaves.

U can also do this with raw rice. Once the oil separates, add 1 cup of rice and 1.5 cups of water.Cover and cook till the water is absorbed. Switch of the heat and let it remain in stove top for 15 mts. Tomato Rice is ready...

Serve hot with raita and appalam.

I am sending this to FIL-Tomatoes hosted by Sanghi of Sanghi's food delights..

Ginger Chicken

Ginger chicken reminds me of my college days. I usually take college bus everyday. During our final year we get off in afternoon...We used to take private bus and get off at a stop called Hopes college (Coimbatore)Its like a student hub. U can see students wandering all around the place...Restaurants, copiers, Internet cafe what not... When we felt hungry, me and my friends used to go to a restaurant. I don't remember the name. I love ginger chicken and chickoo ice cream served at this restaurant... I could never find the same taste in any restaurant. I tried to reproduce the same taste but could only reach halfway!!!!
Enough of story...Lets look at the ingredients..

Ingredients:
Chicken - 2 lbs
Ginger - 21/2 " piece
Onion - 2
Tomato - 3
Green chillies - 8
Jeera - 2tsp
Red chillipowder - 3 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4tsp
Bay leaf - 1
Cardamom - 4
Cinnamon - 2
Cloves - 4
Curry leaves,coriander leaves
Lemon - 1 tbsp
Oil- 2 tbsp
Salt to taste

Preparation:

Clean and Cut the chicken to bite size pieces. Marinate the chicken pieces with 1 tbsp lemon juice and salt for 1 hr. Fry sliced onion in 1 tbsp of oil until translucent and grind it with green chillies, ginger and Jeera . In a heavy bottomed pan, heat 3 tsp of oil, fry bay leaf,cloves,cardamom cinnamon and then add grounded onion mixture..Add salt and fry till oil separates.Now add turmeric,red chilli and coriander powders to this mix and fry for few more minutes.Finally add chopped tomatoes.Once tomatoes are well cooked ad the marinated chicken pieces and mix very well.Cover and cook it under medium heat. Don't add water.After chicken is well cooked, add the chopped coriander and curry leaves .

Chayote (chow-chow) Curry

I love chayote dishes.. No specific reason..It has good nutritional value.. Moreover it tastes good. Its very bland but when spices are added to it...awsome taste...I was looking for new recipes using chow-chow... Found one in Mahanandhi's Website....Chilli sauce and Chow-chow is a ultimate combination...Me and hubby loved it...so spicy.. good for chappathi...

Ingredients:

1 chayote cubed

1 Onion

Chilli sauce:

5 dried red chillies

2 tablespoons - dalia (POTTU KADALAI)

1 tablespoon - grated coconut (fresh or dried)

1 tablespoon each - powdered jaggery and tamarind juice

1 teaspoon - mustard seeds

½ teaspoon - cumin

¼ teaspoon each - salt and turmeric

Read More................

Mahanandhi's Nandhayala website is vegetarian recipe heaven....U can totally depend on her... each and every recipe will amaze u...

Drumstick curry (Murungakai Poricha Kozhumbu) with a Twist

Drumstick poricha kozhumbu is rarely made curry. Usually drumstick will be accompaniment for brinjal... like brinjal and drumsticl sambar, brinjal drumstick poriyal etc. Drumstick gives lovely flavour and aroma to any curry..In India we can find murungai maram (Moringa in English) in every other House and u get abundant drumsticks. Here in US we are lucky enough to get frozen drumsticks. This is mom's recipe, whenever she is tired of cooking big meal she used to make this curry. The only twist i made is to add soy chunks in addition to drumsticks.. U have to try this one.. tasted so good...

Ingredients:
10 drumstick piece(frozen ones) OR 2 fresh drumsticks cut into finger lenght pieces
3 tomatoes chopped
1 onion finely chopped
½ tsp o red chilli powder
1/4 tsp turmeric
salt
1/2 cup soy chunks


Paste:
¼ cup coconut (fresh or powder)
1/2" piece ginger
2 garlic cloves
1/2 bunch coriander leaves


Seasoning:
2 tbsp oil
1/2 tsp mustard seeds
2 garlic minced
curry leaves
½ tsp cumin,


Preparation:


Clean the soy chunks and keep it separately. Grind the ingredients give to a smooth paste.

Heat oil in a pan, add the seasoning one by one in specified order. Add onion and fry till translucent. Add tomatoes and fry till it becomes mushy. U can add little bit of water if it starts sticking to the bottom. Add drumstick,ground paste, redchilli and turmeric powder. Mix well and add 1.5 cups of water. Cover and cook till the drumsticks are tender. Finally add soy chunks and leave it 5 more minutes. Garnish with coriander leaves.

Serve hot with rice and and appalam...

Beetroot Poriyal

Beetroot is a colorful root vegetable. I have a dislike for beetroot!!! In my school days, i use to segregate vegetables from rice and just throw them away!!!. I cant believe i did that.. anyways after coming abroad I realized the values of these veggies. Now i am always looking for new recipes to try on these Veggies..

Beetroot is very good for health. It has minerals and proteins..scientific facts says beetroot juice can help lowering blood pressure..I found this recipe from Aval Vikatan-30 varities of poriyal..We use to make the same recipe without the coconut masala powder.I also found similar recipe from Mahandi's blog. I just gave it a short and came out very well....

Ingredients:

2 Beetroot chopped

3 tbsp channa dhal (soaked for 30 mts )

1/4 tsp turmeric powder

salt to taste



Coconut Masala Powder:


1 cup dried coconut (i used dry crushed coconut powder)

1/4 cup urad dhal

1/4 cup channa dhal

10 redchillies

curry leaves


Seasoning:

2 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds



Preparation:

Fry the ingredients in medium heat. Once the aroma starts coming from redchillies, remove from heat. Let it cool down. Grind the ingredients to a coarse powder.

Heat oil in a non-stick pan. Add seasoning items one by one. Fry till mustard splutters.Add soaked channa dhal and beetroot, fry for few minutes. Sprinkle little bit of water cover and cook for 10 mts stirring occasionally. Maintain medium heat. Once the beetroot becomes tender, add turmeric powder, coconut masala and salt. Keep stirring for couple of minutes. Remove from heat!!!

Serve hot with chappathi , rice .. even Bread!!!