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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!
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!