Beetroot Coconut Curry
Ingredients
- 500 gm Beetroot - diced
- 1 cup Coconut, Fresh / தேங்காய் - grated
- 2 nos Green Chili, Fresh / பச்சை மிளகாய் - finely cut, adjust to your spice level
- 1 inch piece Ginger / இஞ்சி - minced, optional
- 1 pinch Asafoetida / பெருங்காயம்
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tsp Salt / உப்பு
- 10 nos Curry leaves, Fresh / கருவேப்பிலை
for tempering
- 1 tbsp Oil / எண்ணெய்
- 1 tsp Mustard seed / கடுகு
- 1 tsp Urad Dhal / உளுத்தம் பருப்பு
- 1 tsp Chana Dhal / கடலைப் பருப்பு
Instructions
- Heat oil in a pan
- Add mustard and allow it to splutter
- Add channa dhal, urad dhal and fry until golden brown
- Add fresh curry leaves, asafoetida and fry a bit
- Add diced beetroot, turmeric powder, salt and mix well
- Add 50ml of water
- Close cook for about 10min in medium flame
- Once beetroot is tender give a mix
- Add coconut, green chili, ginger and mix well
- Cook for about 2min and switch off the flame
- Serve hot with rice and sambar or curd rice
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