Preparation Time: 10 mins
Cooking Time: 30 mins
Beets: 1 pound
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Skinned black gram/Urad dal: 2 tsp
Gram dal/Channa dal: 1 tsp
Green chillies: 3-4 nos
Curry leaves: 4-6 nos, torn
Salt: As needed
Sugar: 1/2 tsp, optional but recommended
Vaate huli pudi*: 1/2 tsp (refer notes)
For the garnish:
Grated coconut: 3 tbsp, fresh or frozen
Trim the edges of the beets.Add sufficient water to the pressure cooker & drop in the beets along with the skin. Pressure cook the beets for 1 whistle or 15 mins on medium-high heat.
Let the beets cool. Once the beets cool down to room temperature, peel the skin of the beets (Refer notes).
Dice the cooked beets.
In a saute pan, heat oil. When oil is hot, throw in mustard seeds, cumin seeds, urad dal & channa dal.
When dal turns golden brown, add in the green chillies & the curry leaves.
When curry leaves wilt, add the diced beets, salt, sugar, and vaate huli powder.
Toss in medium heat for the seasoning to blend in. Cook it covered on a low heat for another couple of minutes.
Turn off the heat & add the grated coconut. Mix well & serve it with rice or Indian flat bread/roti.
- Vaate huli pudi or powder is a tangy powder. It is used as a souring agent for stir-fried vegetables (palya in Kannada)by my mom-in-law. It is available in Mangalore/Udupi/Sirsi Districts of Karnataka. It is available in few specialty stores in Bangalore too. I do not have much information about this powder. I would be happy if someone would share more info about this fruit. You could substitute this powder with amchur powder/dry mango powder.
- Once the beets are cooked, the outer skin can be peeled easily. As easy as peeling the skin of a boiled potato!