Beetroot coconut curry is a weekly menu at our house. My kids are not fan of beetroot primarily due to the stains it causes in paruppu sadam. Nevertheless given that all colored veggies include certain anti oxidants that are important for health, I make it once a week. Beetroot has long shelf life. I make my weekly vegetable purchase every Sunday. Invariably weekend I would make this curry. It can be cooked in jiffy and is a fool-proof recipe. Nothing much can go wrong in beetroot curry.
Inspite of all tantrums that goes around beetroot, it tastes yummy with rasam. It helps to offset the spicyness of rasam by its sweet. Here is a simple recipe for making Beetroot coconut curry.
- 250 grams Beetroot peeled and diced
- 2 Tbsp Coconut Shredded
- 1/4 Tsp Salt
- 1/4 Tsp Asefoetida
- 1 Tsp Oil
- 1/4 Tsp Mustard seeds
- 1 Nos Dry red chilli
Dice beetroot into small pieces and pressure cook it for 5 whistles. Beetroot does not loose shape or taste by overcooking. I normally in pressure cooker in a separator along with Dal.
In a kadai, heat oil. Add mustard and allow it to splutter. Along with it, tear the red chilli and fry for a minute.
Add cooked beetroot pieces along with salt and Asefoetida. Mix till ingredients integrate well. Add coconut and mix well and serve.
*Always peel the skin, dice and then pressure cook. Some people pressure cook whole beetroot and peel skin like potato. That method leaves beetroot with earthy smell. Peeling, dicing and cooking eliminates smell completely.
*Beetroot pieces cooks in its own water content. While cooking pieces, no need to add water.
Beetroot coconut curry – Step by step pictures
*Peel, dice and pressure cook beetroot till tender.
*In a kadai, temper the items given. Add cooked beetroot along with Salt and Asefoetida and mix well.
*Mix shredded coconut with the beetroot and serve.
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