Kerala Beetroot Coconut Curry Recipe

Cooking Directions

• STEP 1.Peel and chop the beetroot into small cubes.
• STEP 2.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add the chopped beetroot and cook for a few minutes.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Pour in the coconut milk and simmer until the beetroot is cooked and tender.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or bread.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you prefer a thicker curry, you can reduce the amount of coconut milk or simmer for a longer time to thicken the sauce.
• For added flavor, you can temper the curry with mustard seeds, curry leaves, and dried red chilies.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Kerala Beetroot Coconut Curry with steamed rice or Indian breads like roti or naan.