Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)
The Beetroot Stew with Coconut Milk Recipe is a wholesome stew on its own that is quick and easy to make for a weeknight dinner or a summertime party at home. The beetroots are cooked separately along with the spices and then simmer along with a coconut milk curry. The seasoning of mustard and urad dal along with curry leaves, adds to the punch of this delicious curry. Give it a try and Serve the Beetroot Stew with Coconut Milk along with Indian Bread
Did You Know: Beetroots are known to be low in calories, high in fibre, vitamins, minerals, and is high in plant derived antioxidants. Additionally, the green leaves of the beetroot are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A. Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes.
If you like this recipe, explore more of the beetroot recipes that we have
- 1 Beetroot , peeled and chopped
- 1 Ginger
- 2 Green Chillies , slit
- 1 Cinnamon Stick (Dalchini)
- 1 teaspoon Coriander Powder (Dhania)
- 200 ml Coconut milk Ingredients for seasoning
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves , roughly chopped
- 1 teaspoon Cooking oil
How to make Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)
To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot. Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water. Cover the pressure cooker, place the weight on and cook until you hear two whistles. After two whistles, turn off the heat and allow the pressure to release naturally.
The pressure will release itself in a couple of minutes. Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder. Check the salt and spice levels and adjust to suit your taste.
Turn the heat on in the same cooker, and bring the mixture to a boil. As soon as it comes to a boil turn off the heat and transfer to a serving bowl.
The final step is to make the seasoning. Heat a teaspoon of oil in a small tadka pan. Add the mustard seeds and urad dal. Allow it to crackle and roast until the urad dal is lightly browned. At this stage add the curry leaves and give it a stir. Turn off the heat.
Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread
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