Beets are healthy root vegetables. Beet root fights against cancer. It is a rich source of anti oxidants. Enjoy the deep red colored beet root with anti fungal coconut.
Ingredients
1 lb. beetroot
1 cup grated coconut
some chopped cilantro
3 green chilies
1/2 tsp turmeric powder
1/2 tsp coriander cumin powder
salt to taste
For tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 ts mustard seeds
1 tsp cumin seeds
2 red chilies
a pinch of hing
few curry leaves
1 lb. beetroot
1 cup grated coconut
some chopped cilantro
3 green chilies
1/2 tsp turmeric powder
1/2 tsp coriander cumin powder
salt to taste
For tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 ts mustard seeds
1 tsp cumin seeds
2 red chilies
a pinch of hing
few curry leaves
Preparation
Wash, cut and boil the beetroot in the pressure cooker or on the stove top method. Keep them aside.
Grate the coconut or you may use frozen one.
Chop cilantro finely.
Cut green chili into small pieces.
Wash, cut and boil the beetroot in the pressure cooker or on the stove top method. Keep them aside.
Grate the coconut or you may use frozen one.
Chop cilantro finely.
Cut green chili into small pieces.
Procedure
Place a thick bottom pan on medium heat oil in it. Here i used coconut oil for an extra taste. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. Add green chili and red chili. Stir it. Then add hing and curry leaves. Add turmeric powder and coconut. Saute the coconut for a minute. Then add cooked beetroot and salt. Mix it well. Add salt and a little water if needed. Mix it again, cover and cook for 2 minutes on low flame. Then add cilantro and coriander cumin powder. Mix it well and switch off the flame. Serve beetroot coconut curry with rice or chapati. Try this recipe, enjoy and please give me your feedback.
Please write your comments and suggestions below.
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Place a thick bottom pan on medium heat oil in it. Here i used coconut oil for an extra taste. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. Add green chili and red chili. Stir it. Then add hing and curry leaves. Add turmeric powder and coconut. Saute the coconut for a minute. Then add cooked beetroot and salt. Mix it well. Add salt and a little water if needed. Mix it again, cover and cook for 2 minutes on low flame. Then add cilantro and coriander cumin powder. Mix it well and switch off the flame. Serve beetroot coconut curry with rice or chapati. Try this recipe, enjoy and please give me your feedback.
Please write your comments and suggestions below.
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