Cook Time
25 mins
Servings
4
Difficulty
Easy
By
Chef Tom
Finely chopped beetroot stir-fried with fresh grated coconut, green chilies and curry leaves — a jewel-toned, lightly spiced sadya favorite from Chef Tom's own kitchen.
Ingredients
- 2 medium beetroots, finely chopped or grated
- 1/2 cup fresh grated coconut
- 2 green chilies, chopped
- 4 shallots, sliced
- 1/4 tsp turmeric powder
- 1 tsp mustard seeds
- 1 dried red chili
- 2 sprigs curry leaves
- 2 tbsp coconut oil
- Salt to taste
Instructions
- 1
Heat coconut oil and splutter mustard seeds with the dried red chili.
- 2
Add shallots, curry leaves and green chilies; sauté until soft.
- 3
Add the chopped beetroot, turmeric and salt; mix well.
- 4
Cover and cook on low heat, stirring occasionally, until tender.
- 5
Add the grated coconut and toss to combine for 3–4 minutes.
- 6
Serve warm as part of a Kerala sadya with rice.
Watch & Cook Along
You might also like
Nadan Kozhi Biryani
A homely Kerala chicken biryani rich with spice and fried onions.
Kerala Fish Fry
Fish marinated in Kerala spices and shallow-fried till crisp at the edges.
Kerala Chicken Stew
Chicken and vegetables gently simmered in mild spiced coconut milk.