Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime:15 mins Cuisine: Indian

This is the immediate recipe with beetroot, that comes into my mind. Try this quick stir fry with just two main ingredients and very little spice addition. You can have this stir fry as it is or as a side for any rice,any bread,or it can be part of a salad bowl. This is a Vegan + Gluten free option of stir fry.

Health Benefits of Beetroot

Beetroot is one such root vegetable which is naturally sweet, and has many health benefits. Beets are rich in a variety of essential vitamins and minerals, making them an excellent addition to your diet. Beets benefit your body in so many ways such as reducing inflammation, supporting your heart, and protecting your digestive, brain, and eye health (info from internet).

Beetroot stir fry as a side in the above platter⇒ Bhojanam/Thali/Platter # 4

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My Curry Collection here⇒ Curry / Koora / Stir Fry

Daily Meal Platters collection⇒ Bhojanam / Thali / Meal Platter

Ingredients:

Beetroot – 2 (medium size)
Grated Coconut (fresh/desiccated) – ½ cup
Salt – 2½ teaspoons
Red Chilli Powder/Pepper Powder – ¾ teaspoon
Jeera / Cumin Powder – ½ teaspoon
Cooking Oil – 3 tablespoon
Fresh Coriander Leaves – 1 tablespoon (chopped)
Water – 1 cup for stove top / half of ¼ cup for instant-pot

Ingredients for Tempering :

Jeera / Cumin Seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Mustard Seeds / Aavalu – ½ teaspoon
Curry Leaves – 6 (optional)
Urad dal / Split Black gram – ½ teaspoon (optional)

Special Ingredients:

Fresh / Desiccated Coconut

Step wise pics Procedure for Beetroot coconut stir fry:

Firstly, take the beetroots,wash them thoroughly with water.
Peel the skin off and cut them into small pieces or grate them.

Two Main Ingredients for this Stir Fry

Beetroot cut into small pieces
STOVE TOP METHOD
Put a frying pan on stove top under medium flame.
Add the oil, once its heated put all the ‘Ingredients for Tempering’ into the pan and saute until they turn golden brown colour.
Then, add all the beetroot pieces, water and 2 teaspoon salt to the pan.

Ingredients for tempering into the pan with oil

Beetroot pieces , salt and water added to the pan
Give everything a stir and close the pan with lid.
Let the beetroot pieces soften, this might take 10 mins. Keep stirring in between.
Stage-1 of stirring

Stage-2 of stirring
Check if the beetroot pieces have softened enough.
Now, add the grated coconut , red chilli powder and remaining salt.
Saute everything thoroughly and let it be for 2-3 mins on flame.

Adding grated coconut and red chilli powder

Final stage before switching off the flame
Then switch the flame off , transfer it to serving bowl and garnish with fresh coriander leaves. Done!!
INSTANT POT / ELECTRIC PRESSURE COOKER METHOD (time taken:7-8 min)
Switch on the gadget, turn ON the Saute mode, set for 2 mins.
Add the oil, once its heated put all the ‘Ingredients for Tempering’ into the pan and saute until they turn golden brown colour.
Then, add all the beetroot pieces, grated coconut, 2 teaspoon salt and half of ¼ cup of water.
Mix everything gently, change the mode to Pressure Cook / Manual, set to 4 mins on high Pressure.
Once done, open the lid with Natural Pressure Release (NPR) / Quick Pressure Release (QPR). Anything is fine.
Put the Mode to Saute, for 1-2 mins, add red chilli powder, jeera / cumin powder and few chopped coriander leaves to the pot.
Mix up everything thoroughly, and let the water (if any) evaporate, and the curry needs to be just as shown in pic below.
Add the rest of the salt & sprinkle more of chopped fresh coriander leaves. Mix and serve. Done!!

Tips:

You can use desiccated coconut instead of fresh coconut.
Instead of chopping the beetroots , you can even opt to grate them.
I used my food processor for cutting the beets which took just 2-3 mins.
To check if the beetroots are cooked or not, take a piece and press it between your fingers or cut it with the ladle.
I used very little spice in this stir fry, because that’s the way it suits this vegetable.
Adjust the salt and spice according to your taste.
Using instant pot, cut the cooking time to half, so it was quick. And I didn’t keep an an eye in between until everything is done.

Result:

The taste of this, beetroot coconut stir fry, is near to the sweeter side, because of the natural sweetness of the beetroot and coconut. And we even added very little spice .
You can have this stir fry as it is or as a side for any rice,any bread,or it can be part of a salad bowl.
Beetroot-Coconut Stir fry in a serving dish

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