Description
A vibrant South Indian beetroot palya made with grated beetroot, fresh coconut, curry leaves, and warm tempered spices.
Ingredients
Scale
- 3 medium beetroot, peeled and grated
- 1/2 cup fresh coconut, grated
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 10 curry leaves
- 2 green chili, finely chopped
- 1 small onion, finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- Heat a large skillet over medium heat.
- Add vegetable oil, mustard seeds, and cumin seeds. Let them crackle.
- Add curry leaves, onion, and green chili. Sauté for 2 to 3 minutes.
- Stir in grated beetroot, turmeric powder, and salt.
- Cook for 8 to 10 minutes while stirring occasionally until the beetroot becomes tender.
- Add grated coconut and lemon juice, then stir gently for 1 minute.
- Sprinkle fresh cilantro on top.
- Serve warm with rice or roti.
Notes
- Do not overcook the beetroot to preserve color and texture.
- Fresh coconut gives the best flavor.
- Cook uncovered for vibrant color.
- Store leftovers refrigerated for up to 3 days.