What a Swell Palyaa
To celebrate the national holidays of the
I followed the recipe except that I used dried red chiles instead of fresh green ones, and I did not add any curry leaves (kadipatta), because it seemed that on Independence Day one can be exempt from extra shopping trips. You know already that I am a fierce patriot of beta vulgaris in all its forms, but I had never made anything quite like this.
I heated the oil and sizzled spices and a few tablespoons of urad dal. For this dish the lentils function as a seasoning rather than a staple ingredient. Then I added the thinly sliced onions and finally the sliced beets. Cooking time is brief, especially for a beet recipe, and the sweet spicy palyaa is delicious hot off the stove or at room temperature.
Sweetnicks rounds up recipes that declare independence from oxidants.