Home Fruits and VegetablesBeetroot Beetroot in Coconut Milk

Beetroot in Coconut Milk

Published under: Beetroot

Beetroot – 1 large
Carrot – 1, medium
Ghee – 2 tblsp
Coconut – 1 cup, grated
Pepper Powder – 1 tsp
Chilli Powder – 1 tsp, optional
Mustard Powder – 1 tsp
Rice Flour – 1 tsp
Sugar – 1 tsp
Salt to taste

Grind to a Paste:
Onion – 1 medium, minced
Green Chillies – 3
Ginger – 1/2 inch piece
Coriander Leaves – a little, chopped
Juice of 1/2 Lemon

1. Boil beetroot and carrot, peel and cut into cubes.
2. Add 1/2 cup boiling water to coconut gratings and leave aside.
3. When sufficiently cool, pass through a liquidiser – the coconut should be ground to a very fine paste.
4. Squeeze gratings, take out the milk. Repeat to take out milk a second time.
5. Discard gratings and mix both the milks, add sugar, mustard and flour. Mix thoroughly and set aside.
6. Heat ghee, add minced green chillies, onion and ginger.
7. Fry till onions are browned.
8. Add the beetroot-carrot cubes, stir fry adding salt, pepper and chilli powders.
9. Add coconut mlk, chopped coriander leaves and simmer on low heat for a minute or two.
10. Remove from fire and add lemon juice.
11. Serve immediately with pulao.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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