Beetroot Patoli

14 Apr

Beetroot Patoli

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. A plain patoli is prepared by first soaking the dal and grinding it with some spices. The ground paste is then fried in an open pan with lots of oil till it is cooked and completely dry. Various vegetables can be added while frying to make patoli much tastier. In beetroot patoli, beetroot is cooked along with soaked and ground moong dal paste until the curry is completely dry.
Makes: 3 – 4 servings


Beetroot 1 medium
Moong Dal 3/4 cup
Whole Red Chillies 3
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Remove ends, peel and chop beetroot into small pieces.
Remove ends and break dried red chillies.

Soak moong dal in clean water for 2 hours.
Grind the soaked moong dal, red chillies and salt into somewhat coarse paste adding enough water.

Heat oil in a non stick pan , add all talimpu ingredients in order.
When urad dal changes color, add chopped beetroot and salt.
Stir in ground moong dal paste and half a cup of water if necessary.
Cook covered on medium flame for 5 minutes stirring occasionally.
Uncover and fry for 5 – 10 more minutes to let dry all the moisture.
Remove from heat when almost all the moisture is gone and dal and beetroot are cooked.
Serve beetroot patoli with steamed rice and dollop of ghee.
Notes: Make sure to add enough water to let cook the moong dal paste.

Suggestions: Make sure to use non stick pan to avoid scraping and using loads of oil as traditionally done.
Variations: Drumsticks Patoli, Plantain Patoli, Chana Dal Patoli, Kala Chana Patoli etc…
Other Names:Patoli, Paatoli, Pesarapappu Patoli, Beetroot Pesara Pappu Patoli, Beetroot Paruppu Usli.

5 Responses to “Beetroot Patoli”

  1. Mala April 14, 2009 at 10:08 pm #

    Ground Moong dal can be steamed and mash it to a course powder, then add to the Thalimpu ingradients. In this way you can add less oil and it will be quicker to finish the dish.

    • anusharaji April 14, 2009 at 10:40 pm #

      that tastes better for sure. i know its done in tamilnadu a lot. but traditionally andhra patoli is done this way.
      thx for sharing

  2. hema April 15, 2009 at 6:19 pm #

    i am very happy to get all the recipes thank you very much i am from bangalore 55 yrs i love cooking and love all the food blogs i have to appriciate you all .i always look forward for new recipes wish you all for the wonderful work wish you all the best
    thank you hema

  3. dr.v.gopinathan April 15, 2009 at 8:53 pm #

    This is a very good receipe. I like it. I love looking and I get happy to see such new items using traditional ingredients. Wish you all the best. I am 65 years old.


  1. Chayote with Chana dal | Talimpu - May 28, 2009

    […] feels raw, sprinkle few tbsps of water and cook covered on low heat till it turns soft. Variations: Beetroot Patoli, Drumsticks Patoli, Plantain Patoli, Chana Dal Patoli, Kala Chana Patoli etc… Other Names: […]

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