Beetroot and Coconut Sabzi, South Indian Sabzi


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Beetroot and Coconut Sabzi, South Indian Sabzi

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 29 cookbooks   This recipe has been viewed 6370 times

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 .

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Beetroot and Coconut Sabzi, South Indian Sabzi recipe - How to make Beetroot and Coconut Sabzi, South Indian Sabzi

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Method
  1. Combine the coconut, garlic, turmeric powder and chilli powder in a bowl, mix well and keep aside.
  2. 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.
  3. Add the curry leaves and kashmiri red chillies and sauté on medium flame for a few seconds
  4. Add the beetroot and salt and mix well. Cover with a lid and cook on medium flame for 7 minutes, while stirring occasionally
  5. Add the coconut-garlic mixture, mix well and cook on medium flame for 1 minute, while stirring occasionally.
  6. Serve hot.

Nutrient values (Abbrv) per serving
Energy81 cal
Protein1.1 g
Carbohydrates3.8 g
Fiber2 g
Fat6.8 g
Cholesterol0 mg
Sodium15 mg

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Reviews

Beetroot and Coconut Sabzi, South Indian Sabzi
5
 on 23 Feb 17 04:32 PM


Beetroot and coconut subzi, this subzi is so easy to make, the flavour of the garlic and the crunchiness of the coconut is really nice. The sweetness of the beetroot just burst in the mouth in every bite. I enjoyed this subzi with dal and rice..