Beetroot Chutney - பீட்ரூட் துகையல்

Ingredients

Beetroot - 1 (Medium size)

Scrapped coconut - 3 spoon

Red Chilli - 3 or 4

Salt as needed

Urad Dhal - 2 spoon and Mustard seeds for seasoning

Method

Cut Beetroot into small pieces. Put fry pan and do seasoning with urad dhal, mustard seeds and chillies. Fry them till chillies turn red and then put the beetroot and scrapped coconut mix them well. Now after switching off the stove, let it cool then grind this in mixi and Beetroot thogayal is ready to serve.

Note: Same recipe can be done replacing Beetroot with Red or White Raddish

Bitter gourd gravy - பாவக்காய் புளிக்குழம்பு

Ingredients
Tamarind - 1 big lemon size

Bitter gourd - Medium size 4 nos

Chilly - 6 nos

Salt for taste

Oil - 5 tbsp

Water 1 1/2 glass

Turmeric powder - 1 pinch

For seasoning

Mustard seeds - 1/2 tbsp

Urad dhal - 1/2 tbsp

Tour dhal - 1/2 tbsp

Channa dhal - 1/2 tbsp

Fenugreek (Methi seeds / Venthayam) - 1/2 tbsp

Asofetida - 2 pinch

Method

Soak tamarind in 1 1/2 glass water and leave it for 1 hour. Take the tamarind juice keep it ready. Cut chillies in half vertically. Cut bitter gourd into small pieces. Now put pan pour little oil and do seasoning, add bitter gourd and chillies. Fry them till it get cooked. Add tamarind juice, salt, turmeric powder. If need add 1/2 tspn sambar powder. Stir it till it get boiled. Once bitter gourd is cooked well and mixture become thick, Your pavakka pulikuzhambu is ready.

Note: If it is watery then before removing it from stove add little coconut powder or grated coconut to make it thicker. If it is too bitter then you can add little jaggery also. 

Optional: As specified above, after seasoning you can add chopped tomatoes and onions and fry them till brown and then follow the same above procedure to make the kuzhambu. In this method you can make it as paste.