Beetroot Coconut Curry | Andhra Style Beetroot Coconut Curry
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
BeetrootCoconut Curry is an amazing combination which not only elevates beetroot flavour but also enhances its nutritional values.
Course:
Main Course
Cuisine:
Andhra
Keyword:
Beetroot Coconut Curry
Servings: 3
Calories: 120 kcal
Ingredients
- Beetroot – 250 gms.
- Oil – 3 tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds – ½ tbsp.
- Chana dal – ½ tbsp.
- Green chillies – 4 No.
- Onions – 1 cup
- Turmeric powder – ¼ tbsp.
- Salt – 1 tbsp.
- Curry leaves – 2 tbsp.
- Red chilli powder – ½ tbsp.
- Coriander powder – 1 tbsp.
- Fresh Coconut Grate – 1 cup
- Coriander leaves – 2 tbsp.
Instructions
-
In a pan heat 3 tbsp. oil and add mustard seeds, chana dal, cumin seeds, green chillies and onions.
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Saute for a while and add thin pieces of beetroot ( We can even grate into large and thin pieces) and mix well.
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Season with salt, red chilli powder, turmeric powder and curry leaves.
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Mix and put fresh coconut grate. Lower the flame and cook for 10-15 minutes with lid covered.
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If you want gravy type we can add little water or else leave it as it is.
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Open the lid, sprinkle coriander powder to get a spicy touch.
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Garnish Andhra style Beetroot coconut curry with coriander leaves and serve with steamed rice or with chapatti.