Beetroot sauteed (stir fried) with pounded coconut-shallot and Indian tempering
With Vishu around the corner, I thought I will post some Sadhya recipes. And so here is the first among the series, a simple thoran with beetroot. I love making sadhyas, but never get an opportunity to make a full fledged one as we will always be at Deeps' hometown and there the seniors take care of that.. We are expected to cut some veggies or just give company ;) Actually with proper planning, making a full fledged Sadhya is an easy job and rather an enjoyable one ! To read more on thoran, check out my Beans Thoran recipe.
Other Sadhya recipes:
Recipe Source: Ma
Serves: 2-3 persons
I Took:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
I Used:
| Beetroot | - | 2 nos (medium sized - diced) |
| Turmeric powder | - | ¼ tsp |
| Red Chilly powder Salt | - - | 2 tsp As needed |
To Temper:
| Oil | - | 1 tbsp |
| Mustard | - | ½ tsp |
| Curry leaves | - | A sprig |
To Pulse:
| Coconut | - | 3 tbsp |
| Shallots/Small Onion | - | 2 no |
| Garlic | - | 1 pod |
| Cumin Seeds | - | ¼ tsp |
The Way: |
1. Peel the skin of the beetroot. Rinse them nicely in water. Then dice them into small bite sized pieces (like really small cubes) (Refer notes)
2. In a vessel, add the chopped beans along with ¼ tsp turmeric powder, 2 tsp (refer notes) red chilly powder, salt and 2 tbsp of water (optional, you can also omit water and allow it to cook in the steam of the pressure)
3. Now pressure cook the beetroot in medium flame for 2 whistles. You can use double boil method as I have done. Take some water (around 2 cups) in a pressure cooker and keep the plate in the cooker and on top of that keep the vessel with the beets. Else you can directly add the beetroot in the pressure cooker and cook
4. Coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.
5. Heat oil in a pan. Splutter the mustard seeds. Then add the curry leaves
6. Now add the boiled beetroot and give a quick stir
7. Then add the ground coconut paste and saute for another minute or two till the raw smell goes off. Switch off the flame and serve with a gravy of your choice
Cheers,
Chitz
3. Now pressure cook the beetroot in medium flame for 2 whistles. You can use double boil method as I have done. Take some water (around 2 cups) in a pressure cooker and keep the plate in the cooker and on top of that keep the vessel with the beets. Else you can directly add the beetroot in the pressure cooker and cook
4. Coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.
5. Heat oil in a pan. Splutter the mustard seeds. Then add the curry leaves
6. Now add the boiled beetroot and give a quick stir
7. Then add the ground coconut paste and saute for another minute or two till the raw smell goes off. Switch off the flame and serve with a gravy of your choice
Notes:
- You can also grate the beets instead of dicing. In that case no need to pressure cook them. Once the tempering is done add the grated beets along with turmeric powder, red chilly powder and salt and cook it closed for 5-6 minutes or till done
- Adjust red chilly powder according to the sweetness of the beets. If you are unsure of how much to add while pressure cooking them, you can add it at a later point, while tempering as well
Cheers,
Chitz