Beetroot Coconut Dry Curry


Beetroots – 2 medium
Coconut – 2 tblsp, grated
Coriander Leaves – a little, chopped
Juice of 1/2 Lemon
Salt to taste

For Seasoning:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Red Chillies – 1 or 2, broken into 2 pieces each
Curry Leaf – 1 sprig

1. Boil, peel and cut beetroots into cubes.
2. Heat oil, add mustard seeds and when done, add the dal and chillies.
3. When dal turns golden in colour, add curry leaf, boiled beetroots and salt.
4. Stir fry for 1 to 2 minutes.
5. Add chopped coriander leaves and grated coconut.
6. Sprinkle lemon juice before serving.
7. Serve with rice.

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