Beetroot Paruppu Usili/Beetroot-lentil crumbs stir fry

I have already blogged about the traditional beans usili here and I always stuck to using either beans or cabbage for paruppu usili. I am not very fond of beetroot due to its inherent sweetness , but Amma keeps reminding me to use it at least weekly once due to its high nutrition content. Over the past few months she has been asking me to use beetroot for this dish and I kept postponing it and wasn't very impressed about the idea - I was worried it might be a little sweet. So when she was in Mumbai , she made it for lunch one day and I must admit I was wrong, I enjoyed the dish thoroughly. It was an instant hit. The beetroot is grated finely and it gets blended well with the spiced lentil crumbs that the sweetness disappears and it tastes quite well.We added a carrot too along with beetroot :)

So Amma's target achieved - Giving me a  beetroot dish that I might be fond of. Ah, the things that Ammas' do for their kids however old they might be. :)

Beetroot Paruppu Usili

 
So follow the same recipe as the cabbage-beans-paruppu usili, but just use finely grated beetroot and grated carrot [1 Large beetroot + 1 carrot ] instead of the beans and cabbage.When you add the carrot and beetroot to the lentil crumbs in the kadai, saute well to make sure the rawness of the beetroot and carrot vanishes and they are cooked completely before switching off flame.

Serve with Rice and Rasam.


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