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Beetroot Coconut Stir Fry / Beetroot Kobari Koora (Instant Pot, Stove Top methods)

VegCookBook by Praveena
Beetroot Coconut Curry, is a South Indian style stir fry dish using beetroot and coconut as main ingredients. Recipe below has step wise pics and tips for both Stove-top & Instant Pot Pressure Cooker methods.
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Prep Time 5 minutes
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 people

Equipment

  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

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

Stove Top Method Beetroot Coconut Curry(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 the beetroot pieces have softened, add the grated coconut, red chilli powder, jeera/grounded cumin powder and remaining salt. 
    Mix everything thoroughly, let it be on flame for 2-3 mins, until the water evaporates.
  • Switch the flame off, transfer the curry to serving bowl and garnish with fresh coriander leaves. Done!!

Instant Pot Method Beetroot Coconut Curry(8 to 10 mins):

  • Switch on the gadget ON, set the MODE to Sauté, set for 4 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, 1 teaspoon salt and ½ cup of water.
    Mix everything gently, change the MODE to Pressure Cook / Manual, set the Pressure Level to HIGH, Time to 4 mins.
  • Once done, open the lid with Natural Pressure Release (NPR) (or) with Quick Pressure Release (QPR) after 10 mins.
    Either is fine. Set the Mode to sauté, TIME for 2 mins. Add red chilli powder, jeera / ground cumin powder, rest of the salt and few chopped coriander leaves to the pot.
  • 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.
  • Sprinkle more of chopped fresh coriander leaves. Mix and serve. Done!!

Notes

Please see the MAIN POST for recipe with step wise pics & tips!
Keyword beetroot coconut stir fry recipe, beetroot curry in instant pot pressure cooker, beetroot kobbari koora, south indian style beetroot curry recipe