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My review
Beetroot Aloo Koora
181
SUSMITA
"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."
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Ingredients
40 m servings 321Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Place the beets and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.
- 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.
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Reviews
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Newest
10/24/2009
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...
3/13/2011
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 littl...
8/31/2013
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 foll...
11/1/2012
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...