Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:Given Below   Cuisine: Indian

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This is the immediate recipe with beetrohttps://vegcookbook.net/2018/03/07/beetroot-coconut-stir-fry-beetroot-kobbari-koora/jump-to-print-recipeot, 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

Related Posts⇒   

1. Kobbari Annam / Coconut Rice
2. Roti / Tortilla with Beeroot Greens & Stalk
3. Fresh Coconut Fudge / Burfi
4. Fresh Coconut Chutney Powder (Oil Free)

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Ingredients:

• Beetroot – 2  (medium size)
• Grated Coconut (fresh/desiccated) – ½ cup
• Salt – 2 teaspoons / as per taste
• 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’:

PREP WORK(common for both methods):

• 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(time:15mins)

• 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 1 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.
  

  

  
  

  

• When the beetroot pieces have softened, add the grated coconut , red chilli powder and remaining salt. 
• Mix everything thoroughly, let it be on flame for 2-3 mins, until the water evaporates.
  

  Adding grated coconut and red chilli powder

  

  Final stage before switching off the flame
• Switch the flame off, transfer to serving bowl and garnish with fresh coriander leaves. Done!!

INSTANT POT / ELECTRIC PRESSURE COOKER METHOD (time:7-8 min)

• Switch on the gadget, turn ON the sauté mode, set for 2 mins.
• Add the oil, once its heated put all the ‘Ingredients for Tempering’ into the pan and sauté until they turn golden brown colour.
• Then, add all the beetroot pieces, grated coconut, 1 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). Either is fine. 
• Put the Mode to sauté, 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.

   

  

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Beetroot- Coconut Stir Fry/Beetroot-Kobari Koora

VegCookBook by Praveena

South Indian style Beetroot Stir Fry style Curry recipe, can be made either on Stove-top / in Instant Pot!

Print Recipe Pin Recipe

Prep Time 5 mins

Course Main Course, Side Dish

Cuisine Indian

Ingredients

  

• 2 medium size Beetroot
• ½ cup Grated Coconut (fresh/desiccated)
• 2 teaspoons Salt (or as per taste)
• ¾ teaspoon Red Chilli Powder/ Cayenne Powder
• ½ teaspoon Jeera / Ground Cumin Powder
• 3 tablespoons Cooking Oil
• 1 tablespoon Fresh Coriander Leaves (chopped)
• 1 cup Water (for Stove Top Method)

Ingredients for Tempering:

• ½ teaspoon Jeera/Cumin Seeds
• ½ teaspoon Turmeric Powder
• ½ teaspoon Avalu / Mustard Seeds
• 6 Curry Leaves (optional)
• ½ teaspoon Urad Dal/Split Black Gram (optional)

Instructions

 

Prep Work(common for both methods):

• Take the beetroots, wash them thoroughly with water.

  Peel the skin off and cut them into small pieces or grate them.

Stove-Top Method (time:15 mins)

• Put a frying pan on stove top under medium flame.

  Add the oil, once its heated put all the ‘Ingredients for Tempering’, saute until they turn golden brown colour.
• Then, add all the beetroot pieces, water and 1 teaspoon salt 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.
• When they are soft enough, add the grated coconut, red chilli powder and remaining salt.

  Let it be on stove for 2-3 mins, until the water evaporates.
• Switch the flame off , transfer it to serving bowl and garnish with fresh coriander leaves. Done!!

Instant Pot Method(time:7 to 8 mins)

• 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.
• Add the rest of the salt & sprinkle more of chopped fresh coriander leaves. Mix and serve. Done!!

Notes

Please see the MAIN POST for step wise pics & tips!

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