Beetroot in coconut and yogurt sauce.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3 to 5
Ingredients:
Beetroot, grated - 1/2 cup
Green chilies, sliced - 1
Grated coconut - 1/4 cup
Cumin seeds - 1 fat pinch
Yogurt - 3/4 to 1 cup
Mustard seeds - 1 pinch
Water - as required
Salt- to taste (see notes)
For tempering:
Mustard seeds - 1/8 tsp
Dry Red chilies, cut it into two - 2
Shallots, sliced - 2 or 3
Curry leaves - 1 sprig
Coconut oil - as required
Instructions:
In a pan, add beetroot, green chilies, and enough water. Cook until beetroot turns tender.
Grind together coconut and cumin seeds with enough water to form a fine paste.
Next add the coconut paste to the beetroot and cook for a minute or two. Add salt to taste and switch off the stove. Allow this to cool slightly and add yogurt and mix well.
Crush mustard seeds (using a mortar and pestle) and add it to the curry. Heat oil in a pan and add mustard seeds, let it splutter. Add red chilies, shallots and curry leaves and sauté until it turns golden brown. Add this to the curry and mix well. Add more salt if required. Serve with rice.
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