Recipe for Beetroot Paaledu Thogayal | Beetroot Chutney With Milk Cream Recipe
Paaledu is the milk cream that comes to the top after chilling the boiled milk. Traditionally it is used to make butter by churning the collected cream. In Kongunadu, paaledu is added to Keerai (greens) and chutneys made with veggies. It makes the chutneys very unctuous and is a delicacy. The greens and chutneys fortified with paaledu are usually served with hot parboiled rice for lunch. The roasted peanuts used while tempering adds a nice crunch and texture to the thogayal / chutney.
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Here is the video of how to make Beetroot Paaledu Thogayal | Beetroot Chutney With Milk Cream Recipe
Main Ingredients
2.5 teaspoon Indian sesame oil (divided) 2 tablespoon chana dal 1/4 teaspoon cumin seeds 4 dried red chillies (adjust according to your taste) 4 cloves garlic 1 sprig curry leaves 250 grams beetroot, chopped 3/4 teaspoon salt 1 marble sized tamarind 1/4 teaspoon asafoetida 1/3 cup fresh shredded coconut 2 tablespoon paaledu (milk top cream)
Tempering for thogayal
1 teaspoon Indian sesame oil 1/4 teaspoon mustard seeds 1 sprig of curry leaf 3 dried red chillies 2 tablespoon roasted peanuts
Take a heavy-bottomed pan and add the Indian-style sesame oil. Add in the chana dal, cumin seeds and dried red chillies. Adjust the chillies according to your taste. Saute on a low flame till the dal roasts and becomes golden. Remove the roasted lentil mixture to a plate. Set that aside. In the same pan, add a little more oil. Add in some roughly chopped garlic, a sprig of fresh curry leaves, and the chopped beetroot. I have chopped them today. You can also grate them and add. Keeping the cut pieces small helps cook the beets faster. Add in the salt and a small marble-sized piece of tamarind. Mix well so the oil coats the beetroot uniformly. Cover the pan with a lid and cook on a low flame for about five minutes. The beetroots will be half-cooked at this stage. Half cooking the beetroot is enough for this recipe.
Add in a little asafoetida and the fresh shredded coconut. Cook for a minute. Our beetroot mixture is now ready.
Take a heavy-duty mixie or a blender and add the roasted and cooled lentil mixture. Add the beetroot mixture. At this stage add the paaledu – the milk cream. The paaledu makes the thogayal very rich and vibrant in taste. Grind everything to a smooth paste. Add little water while grinding if necessary. The paste should be ground to a thick smooth texture. Set aside.
Now let’s make a simple tempering for the thogayal. Add oil to a small Kadai. Add in the mustard seeds, curry leaves and dried red chillies. Saute for a few seconds. Let the mustard seeds crackle. Add the roasted and skinned peanuts to the pan and saute for a few seconds more. The roasted peanuts add a nice textural crunch to the thogayal.
Add the tempering on top of the thogayal. Our fantastic beetroot thogayal is now ready. Serve the thogayal with hot rice and enjoy.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Main Ingredients
2.5 teaspoon Indian sesame oil (divided) 2 tablespoon chana dal 1/4 teaspoon cumin seeds 4 dried red chillies (adjust according to your taste) 4 cloves garlic 1 sprig curry leaves 250 grams beetroot, chopped 3/4 teaspoon salt 1 marble sized tamarind 1/4 teaspoon asafoetida 1/3 cup fresh shredded coconut 2 tablespoon paaledu (milk top cream)
Tempering for thogayal
1 teaspoon Indian sesame oil 1/4 teaspoon mustard seeds 1 sprig of curry leaf 3 dried red chillies 2 tablespoon roasted peanuts
Take a heavy-bottomed pan and add the Indian-style sesame oil. Add in the chana dal, cumin seeds and dried red chillies. Adjust the chillies according to your taste. Saute on a low flame till the dal roasts and becomes golden. Remove the roasted lentil mixture to a plate. Set that aside. In the same pan, add a little more oil. Add in some roughly chopped garlic, a sprig of fresh curry leaves, and the chopped beetroot. I have chopped them today. You can also grate them and add. Keeping the cut pieces small helps cook the beets faster. Add in the salt and a small marble-sized piece of tamarind. Mix well so the oil coats the beetroot uniformly. Cover the pan with a lid and cook on a low flame for about five minutes. The beetroots will be half-cooked at this stage. Half cooking the beetroot is enough for this recipe.
Add in a little asafoetida and the fresh shredded coconut. Cook for a minute. Our beetroot mixture is now ready.
Take a heavy-duty mixie or a blender and add the roasted and cooled lentil mixture. Add the beetroot mixture. At this stage add the paaledu – the milk cream. The paaledu makes the thogayal very rich and vibrant in taste. Grind everything to a smooth paste. Add little water while grinding if necessary. The paste should be ground to a thick smooth texture. Set aside.
Now let’s make a simple tempering for the thogayal. Add oil to a small Kadai. Add in the mustard seeds, curry leaves and dried red chillies. Saute for a few seconds. Let the mustard seeds crackle. Add the roasted and skinned peanuts to the pan and saute for a few seconds more. The roasted peanuts add a nice textural crunch to the thogayal.
Add the tempering on top of the thogayal. Our fantastic beetroot thogayal is now ready. Serve the thogayal with hot rice and enjoy.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/beetroot-paaledu-thogayal/
This simple everyday mushroom masala can be served with rice or rotis. This can be put together in under 30 minutes and it works perfectly well for the busy weeknight dinners. Canned coconut milk works perfectly fine for making this recipe.
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Here is the video of how to make Kaalan Paal Kari | Mushroom Masala With Coconut Milk
2 tablespoon Indian Sesame Oil 4 cloves 1/2 inch piece cinnamon 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 sprig of curry leaves, finely chopped 2 green chillies 3 dried red chillies 6 cloves garlic, finely chopped 1/2 inch ginger, finely chopped 1/2 cup onions, sliced 2 tomatoes, sliced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1.5 teaspoon coriander powder 200 grams mushrooms, sliced 1/3 cup thick coconut milk 1/2 teaspoon black pepper powder 1 sprig curry leaves 2 sprigs of coriander leaves, finely chopped
Heat Indian-style sesame oil in a pan. Vegetable oil can also be used for making this recipe. Add the cloves and the cinnamon. Add a little bit for the aroma. Add the mustard seeds, cumin seeds, finely chopped curry leaves, green chillies, finely chopped garlic and finely chopped ginger. Saute for a minute. Add in the sliced onions and saute for a few minutes for the onions to become soft. When the onions are cooked and soft, add the tomatoes and the salt. Mix well. The salt will help the tomatoes cook faster. Cover the pan with a lid and cook for about three to four minutes. Once the tomatoes are cooked, gently mash the mixture with a potato masher so the mixture is mashed to a coarse paste. This step will give us a creamy gravy. Add the turmeric powder, red chilli powder and coriander powder. Saute for a few seconds. Add the sliced mushrooms to the pan. mix well to combine. Cover the pan with a lid and cook for about five minutes on a low flame. No need to add any water. The moisture from the mushrooms should suffice. Once the mushrooms are cooked, add the coconut milk. Canned coconut milk works fine. If using homemade coconut milk, use thick milk. Mix well to combine. Simmer for a couple of minutes. Add the black pepper powder and some fresh curry leaves. Our kaalan paal curry is done. Finish with a generous sprinkling of coriander leaves. The mushroom paal curry can be served with rice, dosai and chapati. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
