South Indian RecipesSide DishVegetarian

Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)

Name: Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 1 beetroot - peeled and chopped; 1 ginger; 2 green chillies - slit; 1 cinnamon stick (dalchini); 1 teaspoon coriander powder (dhania); 200 ml coconut milk; 1 teaspoon mustard seeds; 1 teaspoon white urad dal (split); 1 sprig curry leaves - roughly chopped; 1 teaspoon sunflower oil

A vegetarian South Indian Recipes recipe with beetroot - peeled and chopped, ginger, green chillies - slit. Ready in 50 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

550kcal

Estimated Cost

₹250-400

Carbs65g

Protein40g

Fats15g

Servings Scaler

Instructions

16 steps

1
To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot
beetroot - peeled and chopped(1)coconut milk(200 ml)
2
Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water
beetroot - peeled and chopped(1)green chillies - slit(2)cinnamon stick (dalchini)(1)coriander powder (dhania)(1 teaspoon)
3
Cover the pressure cooker, place the weight on and cook until you hear two whistles
4
After two whistles, turn off the heat and allow the pressure to release naturally
5
The pressure will release itself in a couple of minutes
6
Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder
coriander powder (dhania)(1 teaspoon)coconut milk(200 ml)
7
Check the salt and spice levels and adjust to suit your taste
8
Turn the heat on in the same cooker, and bring the mixture to a boil
9
As soon as it comes to a boil turn off the heat and transfer to a serving bowl
10
The final step is to make the seasoning
11
Heat a teaspoon of oil in a small tadka pan
12
Add the mustard seeds and urad dal
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)
13
Allow it to crackle and roast until the urad dal is lightly browned
white urad dal (split)(1 teaspoon)
14
At this stage add the curry leaves and give it a stir
sprig curry leaves - roughly chopped(1)
15
Turn off the heat
16
Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread
beetroot - peeled and chopped(1)coconut milk(200 ml)

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Recipe Source: archanaskitchen.com

South Indian RecipesSide DishVegetarian

Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)

A vegetarian South Indian Recipes recipe with beetroot - peeled and chopped, ginger, green chillies - slit. Ready in 50 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time50 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

65g(47%)

Protein

40g(29%)

Fats

15g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

16 steps

1
To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot
beetroot - peeled and chopped(1)coconut milk(200 ml)
2
Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water
beetroot - peeled and chopped(1)green chillies - slit(2)cinnamon stick (dalchini)(1)coriander powder (dhania)(1 teaspoon)
3
Cover the pressure cooker, place the weight on and cook until you hear two whistles
4
After two whistles, turn off the heat and allow the pressure to release naturally
5
The pressure will release itself in a couple of minutes
6
Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder
coriander powder (dhania)(1 teaspoon)coconut milk(200 ml)
7
Check the salt and spice levels and adjust to suit your taste
8
Turn the heat on in the same cooker, and bring the mixture to a boil
9
As soon as it comes to a boil turn off the heat and transfer to a serving bowl
10
The final step is to make the seasoning
11
Heat a teaspoon of oil in a small tadka pan
12
Add the mustard seeds and urad dal
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)
13
Allow it to crackle and roast until the urad dal is lightly browned
white urad dal (split)(1 teaspoon)
14
At this stage add the curry leaves and give it a stir
sprig curry leaves - roughly chopped(1)
15
Turn off the heat
16
Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread
beetroot - peeled and chopped(1)coconut milk(200 ml)