10 December 2012,04:15 by

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Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add beetroot to the skillet and stir well. Add sambhar powder, adjust seasoning with salt.
  • Cover and cook for about 1-2 minutes. Make sure not overcook the beetroot. Add the coconut and stir well. Remove from heat and serve.


  • 500 grams cubed beetroots, steam until tender  
  • 1 teaspoon sambhar powder
  • 25 grams grated fresh coconut
  • Salt, to taste


  • 1 teaspoon black mustard seeds
  • 2 tablespoon Cooking oil
  • 1 dried red chili
  • Few curry leaves
  • 1 teaspoon urad dhal

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