Beetroot and Coconut Sabzi, South Indian Sabzi
by Tarla Dalal
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An easy and tasty South Indian recipe, which features grated beetroot, flavoured with a traditional tempering and a scrumptious mixture of coconut, garlic and spice powders.
Since the beetroot is grated, it cooks very fast, so you can make this Beetroot and Coconut Subzi even on a busy day. You can try the same method with other veggies like carrot too!
Try other beetroot delicacies like the Beetroot Puri and the Beetroot Tikkis in Spinach Gravy .
- Combine the coconut, garlic, turmeric powder and chilli powder in a bowl, mix well and keep aside.
- Heat the oil in a deep non-stick pan ,add the mustard seeds and urad dal and sauté on medium flame for a few seconds.
- Add the curry leaves and kashmiri red chillies and sauté on medium flame for a few seconds
- Add the beetroot and salt and mix well. Cover with a lid and cook on medium flame for 7 minutes, while stirring occasionally
- Add the coconut-garlic mixture, mix well and cook on medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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