Coconut Beetroot Curry/ Beetroot Kootu Curry

 

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The health benefits of Beets are immense. They provide protection against Heart Disease, Beets’ Betaine Helps Lessen Inflammation, increases stamina, reduced blood pressure etc. June through October is the best season for finding beets and sure enough, we are finding beautiful beets along with its leaves in our grocery store.

In our house we are fond of Beets, however I prefer it cooked, where as DH likes to eat it raw as part of salads. DH was out of town for a few days, so I decided to try this Beetroot Curry. I enjoy the sweet taste of vegetables, cooked in a hot coconut curry, made of cumin seeds and green chillies. I also decided to add the beet leaves (not a whole lot) and Toor Daal(lentils) to make it whole some and nutritious. I liked the taste and went well with Rice as well as Chapathis.

 

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Ingredients:

  • 1 medium beetroot
  • Beet leaves (optional)
  • ¾ cup chopped onion
  • ½ cup Toor Daal
  • Curry leaves
  • Oil
  • Mustard seeds

 

Masala to grind 

  • Salt
  • ½ cup Shredded coconut
  • 2-3 green chillies
  • ½ tsp Coriander seeds
  • 2 tsp Cumin seeds

Method:

  • Peel the beetroot and chop into cubes. Clean the leaves and chop them finely.
  • Pressure cook the Toor Daal, beetroots, beet root leaves (optional) in sufficient amount of water.
  • Meanwhile grind the coconut, salt, green chillies, coriander seeds, cumin seeds along with water to a fine paste.
  • Take a heavy bottom pan/kadhai add oil and then splutter the mustard seeds, add cumin seeds.
  • Next add onions and sauté until it turns transparent.
  • Mix in the coconut paste and stir until the raw taste of coconut is gone. Finally add the cooked daal and beetroot. Boil for a while and then cover and allow simmering. Check for taste and adjust the seasonings.

 

This goes well with Rotis/Chapathis and as a side dish with Rice.  

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26 comments

  1. Soma says:

    what a fantastic color. I cannot eat raw beet, however earthy it sounds. I have to have it cooked. don’t mind it even boiled. frankly speaking i have hardly cooked beet into a curry.. have had it only boiled or in a typical bengali veg cutlet.

  2. indosungod says:

    Beets are versatile and this curry sounds delicious. I usually make a stir fry or raita with it. I still remember the early days when asking a store employee for beetroot and he thought I was asking for beet fruit 🙂

  3. dee says:

    Dear RC , Indeed it is a glorious red !!! reminds me of my mom’s beetroot sambhar /kootu ! Just saw your comment on ecurry . In bangalore , we did have channa wallahs on commercial street on the side of woodlands cafe !! . There was a chana wala standing there opposite anand sweets ! Im not sure if they are still there.. but do check them out the next time when u visit , if you can go to commercial street ! In my opinion, its worth the trip !

  4. Priya says:

    Looks very nice supriya..beet root is my fav too, though i have not used the leaves..we make something similar to this called kootu, but we use moong dal instead of toor dal..
    my latest post appeared in the aggregator..:-) thanks a lot for your efforts.

  5. Seema says:

    Hi RC, Nice beet curry.. I make a similar ne… no dhal though & used roasted RC instead of GC.. goes real well with rotis as u said!! Will try your version with dhal.. another ingredient into our system….

  6. Sharmila says:

    Beet is a major part of our diet right now .. so this curry is going to be tried out soon. I love the idea of adding dal to it … else the beet tends to stand out too much. 🙂

  7. Mala says:

    Sorry, the previous comment of mine should read “You can pressure cook beetroots whole. They peel off very easily after that and make chopping much easier!”

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