Beetroot Pesarapappu Kura.

Beetroot is paired with moong dal just like carrots are. Beetroot is chopped up and cooked in tempered oil along with soaked moong dal for this curry. Moong dal can also be boiled till translucent before adding to the beetroot which accounts for a much softer version.
Makes: around 2 Servings of Beetroot Curry with Moong Dal.

Ingredients:

Beetroot 1 Large
Moong Dal 2 tbsps
Green Chiles 2
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the beetroot.
Chop up the beetroot into small cubes.
Remove stems, wash and slice the green chiles.
Soak moong dal in water for 20 – 30 minutes and then strain the moong dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, beetroot pieces and salt.
Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy.
Add a splash of water if the beetroot tends to stick to bottom of the pan.

Uncover, add moong dal and cook covered for couple more minutes.
Serve beetroot curry with moong dal over plain steamed rice or wrapped in a roti.
Notes: Make sure beetroot is cooked properly.

Suggestions: If the beetroot or moong dal is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also add a tbsp of shredded coconut if you wish.
Other Names: Beetroot Curry with Moong Dal, Beetroot Pesarapappu Kura.

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Chilakada Dumpa Mamidikaya Pachadi.

Sweet potato and mango chutney is a very unique and healthy chutney with fresh flavor. Sweet potato is not cooked for this chutney. Both sweet potato and raw mango are ground into coarse paste along with green chiles. The chutney is finally tempered with typical South Indian spices and served with idly, dosa, bonda etc…
Makes: around 1 1/2 Cups of Sweet Potato Mango Chutney.

Ingredients:

Raw Mango 1/2 of Medium Size
Medium Sweet Potato 5 – 7 inch long
Green Chiles 1 – 2
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 4
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Peel, remove ends, wash and chop or grate the sweet potato.
Peel, remove ends, remove seed and chop or grate the raw mango.
Remove stems, wash and roughly chop the green chiles.

Coarsely grind the sweet potato, raw mango, green chiles and salt by adding enough water.
Alternatively, use a mortar and pestle to grind them into coarse paste.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Mix well and serve sweet potato mango chutney with steamed rice or with idly, dosa etc.
Notes: Make sure raw mango is sour enough.

Suggestions: If the sweet potato or mango is chunky, then grind them again into coarse paste.
Variations: Add enough lemon juice or tamarind pulp if raw mango is not sour enough.
Other Names: Sweet Potato Mango Chutney, Chilakada Dumpa Mamidikaya Pachadi.

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