Kerala Style Influenced Beets

Many Kerala style beet dishes have two things in common. Mustard seed or oil. Grated coconut or oil. Depending on your 'Keralan Grandmother's' recipe, this dish can be a chore or easy. For me its a love of fresh beets influenced masala style. Plus I'm a bit pressed for time so I'm definitely a shortcut gal.
Bunch beets peeled and sliced
  • Curry powder (mild, hot, whatever you like)
  • Mustard seeds
  • Coconut water
  • Curry leaves
  • Dried red chili pods
  • Peel and cut your beets into half inch slices. Sputter your mustard seeds into some oil, add the curry powder, dried red chili pods, curry leaves and saute until you can smell the flavors meshing. Add your beets and saute for ten minutes until you can smell them opening up to the spices in the pan. Then add your can of coconut water, reduce heat to medium and cook down unless you like your beets very crunchy. I like mine tender but firm. This takes about 20minutes or so. The coconut water will cook out leaving the flavor into your dish. Sometimes I saute a bit more after the coconut water has gone. But that is up to you. Serve up with rice, chappati, as a side to a regular meal .. whatever your hearts desire. It's a keeper for utilizing fresh beets!


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