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Quick Beetroot and Coconut Sabzi
It is the season of the blood red beetroot. Often beets are not consumed due to its appearance and taste. Beetroot is a healthy vegetable, which is loaded with nutrients. From increasing blood count to proper skin care, beetroot can make your meal healthy. READ: BEETROOT HEALTH BENEFITS
There are a very few recipes that people know using beetroot as the chief ingredient. For example, beetroot is often used as one of the vegetables in preparing side dishes. Even salads and soups using beetroots are popular. However, there are a few side dishes in the Indian cuisine that are prepared using the healthy vegetable as the chief ingredient.
In many states of South India, a beetroot and coconut sabzi is prepared. Known as beetroot poriyal (in Tamila), beetroot vepudu (in Telugu), beetroot palya (in Kannada), and beetroot thoran (in Malayalam), the side dish is very popularly teamed up with rice as well as rotis. It is a quick recipe and can be a healthy and filling side dish with your main course.
Beetroot and Coconut Sabzi Recipe:
Serves: 2
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Ingredients
- Beetroot- 3 (chopped)
- Onions- 2 (chopped)
- Red chilli powder- ½ tsp
- Coconut- ½ (grated)
- Dry red chillies- 2
- Mustard seeds- ½ tsp
- Curry leaves- 1 sprig
- Salt- as per taste
- Oil- 1tsp
Procedure
- Add beetroot with a little water and salt in a pressure cooker. Cook for a duration of 2 whistles.
- Once the pressure is released, open the lid and strain out the boiled beetroot. Keep it aside.
- Heat oil in a frying pan. Season with curry leaves, dry red chillies and mustard seeds.
- Saute onions on a medium flame for about 4-5 minutes.
- When the onion becomes tender and turns golden brown in colour, add the boiled beetroot and mix well.
- Cook for about 4 minutes and then add the grated coconut. Cook for another 3-4 minutes and turn off the flame.
The beetroot and coconut sabzi is ready to eat. Garnish with coriander leaves and serve it with rice or rotis.
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