Beetroot Aloo Koora

Rating: 4.17 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is one of my favorite ways to eat beetroot. The color is so vibrant. The sweetness of the beets works great with potatoes and the spices. This is an Andhra style dry koora, so eat with rice and ghee.

By SUSMITA

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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place the beets and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.

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  • Heat the oil in a large skillet over medium-high heat. Cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.

  • Drain the beets and potatoes and add to the skillet. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red pepper and coconut into the mixture and serve immediately.

Nutrition Facts

Per Serving:
321 calories; protein 7.9g; carbohydrates 55.3g; fat 9g; sodium 217.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

EyesDeLaSea
Rating: 4 stars
10/26/2009
Really interesting dish. The coconut flake added at the end really makes it awesome. I suggest more oil in the bottom of the pan (I have stainless steel and it kept sticking). Would also suggest not putting the beet and potato into water prior to cooking it makes the browning process very hard. Delicious overall though. Read More
Helpful
(10)
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EyesDeLaSea
Rating: 4 stars
10/26/2009
Really interesting dish. The coconut flake added at the end really makes it awesome. I suggest more oil in the bottom of the pan (I have stainless steel and it kept sticking). Would also suggest not putting the beet and potato into water prior to cooking it makes the browning process very hard. Delicious overall though. Read More
Helpful
(10)
DiamondGirl amanecer
Rating: 4 stars
03/14/2011
We liked the flavor of this dish but I suggest that you double cumin and mustard seeds because the spice flavor is a little subtle. The coconut gives an extra kick and makes the flavor a little unusual. As the previous reviewer I think it is not necessary to put beets and potatoes in the water because when you put the vegetables to the skillet the mixture splutters very much. If necessary add water when you simmer the vegetables. I think that the cooking time is a little wrong here because if you put beets along with potatoes you will get overcooked potatoes and uncooked beets. So I suggest that you cut beets thiner than potatoes fry and simmer it a little first then add potatoes. Overall this is a good and cheap meal and a tasty way to eat more beets. Read More
Helpful
(8)
wild rover
Rating: 5 stars
11/01/2012
YES; didnt know beetroot was actually so sweet. This tastes WONDERFUL. I didnt have all the spices so cumin powder with a little green masala paste and curry powder fried up in clarified butter I used. Served it with black beluga lentils and basmati rice - looked great too the red with the black. Yummy! Read More
Helpful
(1)
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JOLIMONT
Rating: 4 stars
08/31/2013
This was really tasty the peppers I used made it a little too hot but it went down well with a glass of milk. I didn't have fresh curry leaves so I used a little curry powder otherwise I followed the recipe as written because I'm a complete novice with Indian food. I will make this again. Read More
Helpful
(1)
Marypat Habermas
Rating: 4 stars
10/20/2019
skipped urad dal- skinned black lentil couldn't find. 1/2 tsp = 4 lentils. Unrsure if this is a typo on the original. Loved beets with the coconut. Slightly dry- if remake would try to have a "gravy" Read More
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