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    BeetrootPalya

    watch the jar ↓

    A pale green bowl of beetroot palya, finely chopped deep red beetroot topped with grated coconut and coriander1,500+ cooks
    ★ 4.2
    • Total time:25min
    • Your hands-on time:8min you
    • Longest hands-free stretch:15min free

    How upliance makes beetroot palya, step by step

    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Beetroot palya. Done.
    8 min17 min
    1. upliance, upliance

      This cooks it.

      • SAUTÉ
      • CHOP
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, tempers, chops, cooks and stirs, and the screen tells you what to drop in next. Scroll to watch it make beetroot palya from above.

    2. You, 5 min

      Peel and chunk beetroot

      +−How rough?

      Peel 200 g of beetroot (one big or two small) and cut each into 6. Pull the stem off a green chilli and pick 12 curry leaves. Wear an apron: beetroot stains. The fine chopping is the jar's job, not yours.

    3. You, 30 s

      Drop 1 of 3

      +−What goes in

      The tadka, all at once: 2 tbsp refined oil, 1 tsp mustard seeds, 1 tsp jeera, 12 curry leaves, ¼ tsp hing and the whole green chilli.

    4. Line drawing: crown lifted off the lid
      upliance, 90 s

      Crackles the tadka

      +−Why crown off?

      Take the crown off the lid so the moisture escapes. upliance heats the oil and stirs slowly till the mustard seeds pop and the curry leaves crisp. No spluttering pan to guard.

    5. You, 30 s

      Drop 2 of 3

      +−What goes in

      200 g of beetroot pieces, ¾ tsp salt and 2 tsp coriander powder, straight onto the tadka. Then put the crown back on.

    6. Line drawing: jar with lid and crown on
      upliance, 13 s

      Chops it small

      +−No knife?

      No knife, no pink cutting board. With the lid and crown on, the blade chops the beetroot, and the chilli with it, into small bits in about 13 seconds. Scrape the sides down once it stops.

    7. Line drawing: scraping the jar sides with a spatula
      You, 30 s

      Drop 3 of 3

      +−What goes in

      Scrape down the sides, then pour in 90 g of water. It turns pink straight away.

    8. upliance, 15 min

      Cooks & stirs itself

      15MIN FREEmake the rotis
      +−What's the jar doing?

      upliance mixes everything, then cooks the beetroot with the lid on for about 15 minutes, stirring as it goes, till it's soft and the water has cooked in. Time enough to put the rice or rotis on.

    9. You, 1 min

      Coconut on top. Serve.

      +−Finish

      Spoon the palya into a bowl and mix in 30 g of fresh grated coconut with a spatula. Eat it warm with rice or chapati.

    Where the time goes

    You: 8 min
    peel beetroot · 3 drops · add coconut
    upliance: 17 min15 free
    temper · chop · cook · stir
    upliance: a steel jar on a smart base with a touchscreen

    You: 8 min. upliance: 17 min.

    Get upliance
    Full recipeIngredients by drop, every step, nutrition+−

    A Karnataka-style dry beetroot stir-fry: a mustard-seed and curry-leaf tadka, beetroot chopped small and cooked soft, finished with fresh grated coconut. Pair it with rice or chapati.

    South Indian, Karnataka. Vegan side dish. Serves 2. About 25 min start to finish; about 8 min of it is you. Cooked 1,500+ times on upliance.

    Ingredients (2 servings)

    Drop 1the tadka

    • Refined oil 2 tbsp
    • Mustard seeds 1 tsp
    • Jeera 1 tsp
    • Curry leaves 12 leaves
    • Hing ¼ tsp
    • Green chilli stem removed, left whole1

    Drop 2chopped small by the jar

    • Beetroot peeled, cut in 6200 g
    • Salt ¾ tsp
    • Coriander powder 2 tsp

    Drop 3cooked ~15 min, stirring

    • Water 90 g

    To finish

    • Grated coconut fresh30 g

    Steps

    1. Prep (you, ~5 min). Peel 200 g beetroot and cut each into 6. Remove the chilli stem and pick 12 curry leaves.
    2. Drop 1 (you, 30 s). Add the oil, mustard seeds, jeera, curry leaves, hing and the whole green chilli.
    3. upliance, 90 s. With the crown off the lid, it heats the oil and stirs slowly till the mustard seeds pop and the curry leaves crisp.
    4. Drop 2 (you, 30 s). Add the beetroot pieces, salt and coriander powder, and put the crown back on.
    5. upliance, 13 s. With the lid and crown on, it chops the beetroot and chilli into small bits.
    6. Drop 3 (you, 30 s). Scrape down the sides and pour in 90 g water.
    7. upliance, ~15 min. It mixes everything, then cooks the beetroot with the lid on, stirring as it goes, till soft and dry. This is your free time: about 15 minutes to get the rice or rotis ready.
    8. Finish (you, 1 min). Spoon the palya into a bowl, mix in 30 g fresh grated coconut and serve warm with rice or chapati.

    Nutrition per serving

    234 kcal · 14 g carbs · 2 g protein · 19 g fat.

    More recipesCooked 1,500+ times on upliance