A simple and quick South Indian stir fry – Beetroot palya
I had this many times at office lunch and in friend’s dabbas, but never tried to make it at home.
Lockdown is making us creative and last week I found that all I had in my fridge were a couple of beetroots and I decided to try this. It turned out yummy along with our favourite tomato rasam.
Coconut grated – 2-3 tablespoons
Rai – 1/2 tsp
Hing – 1 pinch
Curry leaves- 10-12
Dry red chilli- 1-2
Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
Green chillies- 1-2
Oil – 1 tbsp
Turmeric powder 1/4 tsp
Salt as per taste
Peel and cut the beetroots into small cubes.
Heat oil in a pan and add rai, red chilli and urad and chana dals
When it splutters, add hing and turmeric powder
Stir for few seconds and green chillies and curry leaves
Sauté for a 1-2 minutes on high flame
Add beetroot and mix well with Masala
Add salt and 1/4 cup water and mix well.
Cove and cook on low flame for few minutes , stirring occasionally.
Once beetroot is cooked, add grated coconut and mix well. Turn off the heat.
This goes really well with roti as well as plain rice.
This stir-fry or palya gets cooked super fast and is a great accompaniment with both roti and rice.