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!
Main Course, Side Dish
(or as per taste)
Red Chilli Powder/ Cayenne Powder
Jeera / Ground Cumin Powder
Fresh Coriander Leaves
(for Stove Top Method)
Ingredients for Tempering:
Avalu / Mustard Seeds
Urad Dal/Split Black Gram
(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.
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,
dd 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!!
Please see the MAIN POST for step wise pics & tips!