Beetroot cooked in coconut and yogurt gravy…
This is a Kerala style vegetarian dish, one of the dishes served along with Sadya. The earthy taste of beetroot, nutty coconut and slightly tangy yogurt together makes this dish tastes delish. This can be served as a side dish along with rice.
Cooking Video
Beetroot Pulissery
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Side dish
Cuisine: Indian
Ingredients
For cooking beetroot
- Beetroot grated- 1, large
- Turmeric powder- ¼ tsp
- Curry leaves- 1 sprig
- Salt- ½ tsp
- Water- ½ cup
To Grind
- Coconut grated- ½ cup
- Green chili, halved- 1
- Cumin seeds-1/2 tsp
- Ginger, chopped-1/2 tsp
- Water- ¼ cup
Other ingredients
- Yogurt or Curd, beaten- 1 cup
For Tempering
- Coconut Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Whole red chilies- 2, halved
- Curry leaves- 1 sprig
Instructions
- Place a saucepan over medium heat, add grated beetroot along with turmeric powder, curry leaves, salt and water, cook until the beetroot has almost cooked.
- Grind all the above mentioned ingredients ‘to grind’ in a blender to a smooth paste.
- Add the ground coconut paste to the cooked beetroot and cook for a few minutes till the raw smell goes away and mixture has thickened.
- Take the pan off the heat.
- Take the yogurt in a bowl & beat well using a spoon or fork.
- Add the beaten yogurt/curd to the above mixture stirring constantly.
- Mix well till yogurt has incorporated well.
- Keep the pan covered.
- Make tempering: Place a small frying pan over medium heat, add coconut oil and let oil turn hot.
- Add mustard seeds, let splutter.
- Add whole dried red chilies and curry leaves, saute for a few seconds.
- Add the tempering over the cooked beetroot pulissery, close the pan with its lid, keep it covered for sometime.
- This can be served as a side dish along with rice.
Notes
Beetroot can be replaced with cucmber diced small, ripe mangoes diced, ripe pineapple diced.
