Carrot,Beetroot,Urulai Pirattal (Carrot,Beetroot,Potato masal) Pirattal is one among the main curries served in a chettinad lunch. I cooked this root vegetable curry in pressure cooker as it enhances the flavor of the curry. This curry is full of balanced flavors – it’s got mild sweetness from the carrots and beets, tanginess from the tomatoes and heat from the chillies and spices. 1 tbsp oil1 tsp cumin seeds / jeera½ tsp fennel seeds / sombuPinch of asafoetida / hing2 medium onion, finely chopped½-inch ginger, grated1 garlic clove, grated2 green chillies, slitFew curry leaves3 tbsp tomato paste¼ tsp turmeric powder1 tsp coriander powder½ tsp red chilly powder½ tsp garam masala1 medium potato1 medium carrot1 medium beetroot½ cup thin coconut milk5-6 coriander sprigs, choppedSalt to taste. It has to be different, interesting and healthy too, and the biggest part – it should appeal to kids. Heat oil in a pan and splutter the mustard seeds. Today, I want to share one such variation of mine – Beetroot Potato Masala. Once the pressure subsides, open and add remaining coriander leaves. The main thing to be noted in chettinad cooking is that though coconut is used for many curries, it is used in very less quantity. Wash them well. what you said is absolutely true….. anything and everything we make, must be kid appealing…… This scores high marks for both…healthy and kid appealing….. , Nice combination of vegetables and the curry looks inviting and delicious…. Now a days lot of other vegetables like baby corn, cauliflower and peas are added. … Now add ¼ cup of drained water from the vegetables cooked. In a pressure cooker, heat oil and add cumin seeds, fennel seeds and asafoetida. Oil – 1 tbsp Mustard seeds – 3/4 tsp Dried red chilly – 1 , broken Urad dal / chana dal […] Your email address will not be published. Solai Aachi,I just made this for lunch and it is delicious!!!. Next time I'm doing a double portion for sure. I added more cocnut milk though.. You cannot serve the same onion-tomato gravy everyday! As this goes well with both sambar and rasam or curd rice, … For grindingCocunut-2 tablespoonsPottukadalai-1 to 2 tablespoons or (cashews-5)Redchilli-6Fennel seeds-1 teaspoonCumin seed-1 teaspoonProcedureCut the vegetables into small pieces. Nice combination of vegetables and inviting pics dear.. A colourful and yumm curry…might have tasted great with chapathi. Peel skin of potato, carrot and beetroot. What a colorful curry, so pleasing to the eyes. In a pressure cooker, heat oil and add cumin seeds, fennel seeds and asafoetida. Serving Suggestion ~ Roti/chapathi or poori. If cooking in a kadai, cover and cook for 15-20 minutes or until the vegetables are cooked. Keep the kadai in the stove. 4. Place it on stove and bring it to boil. How to make Carrot, Beetroot & Potato Puree: Choose a fresh, firm potato, beetroot and carrot. My husband liked the masal but he was looing for vegetables in chumma kulambhu :-) Today will try Kovakkai poriyal and Pavakkai kulambhu. Onion~Beetroot~Potato~Carrot Upkari / Bhaji. In chettinad the old Achi’s call this curry as English kaykari pirattal since these were the only western vegetables available those days. Peel them slightly. The color itself will attract kids.. As this goes well with both sambar and rasam or curd rice, this is often made in chettinad homes. Add coconut milk, 1 ½ cup water, half of the coriander leaves, salt and mix well. 2. You r tempting me with all the yummy dishes ..Want to try everything..Appa is fond of Chettinad dishes . Thank you, Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Add a handful of nicely minced coriander leaves if you have stock. Add the minced onion and tomatoes and sauté with a pinch of salt. Aloo Bhindi Peanut Sabzi | Potato Okra Peanut Stir Fry, Aloo Gobi Shimla Mirch Sabzi | Potato Cauliflower Capsicum Curry, Mango Rava Kesari | Mango Semolina Pudding | Mango Sheera, Potato Mint Tomato Curry | Aloo Pudina Curry, Avocado Milkshake | Butter Fruit Milkshake, Varagu Arisi Sakkarai Pongal | Kodo Millet Sweet Pongal. Serve this curry with chapathi / roti or poori. This curry looks colourful and healthy – served with hot chappatis. I am going to try it soon. Potato Masala is one item that is made often as a stuffing for puri, for masala dosa and for sandwiches. aachi,first of all i should thank you on behalf of tamil community.you are doing such a wonderful service to our people.all your recipes which you posted was excellent.hats of you.keep doing more. If anything is less add now. I have got recipes of Thakkali pachadi, Karuvepillai kulambu etc from Mom.. Can u also post some more chettinaud dishes like that.. i'll compare with Mom's...Bala, Hello Aunty,I have bookmarked your blog and keep refering. In one to two tablespoons of oil season the curry with a small piece of cinnamon, 2 cloves, 2 cardamoms and a teaspoon of fennel seeds and curry leaf. I was looking for a chettinad cauliflower masala to go with dasai. Now check for the salt and hot taste. 3 days back I tried this masal along with Chumma kulambu it came out well. Required fields are marked *. This curry sounds delicious and inviting.. Nice color and this would surely attract kids. Nice clicks, just love the color of this curry, very delicious with the rotis..