• windhukitchen

Beetroot Coconut Fry

Beetroot Coconut recipe is a quick and easy stir-fry of beets and shredded coconut, that's seasoned with mild Indian spices. Serve with Steamed Rice, Sambar, or Rasam.

Cuisine: Indian Course: Main Serves: 4

Prep Time: 10 Min Cook Time: 20 Min Total Time: 30 min .

Nutritional Info: Serving Size: 1 Cup

Calories: 81. Carbs: 4g. Fat: 7g. Protein: 1g


3 Tablespoons Oil

1/2 Teaspoon Mustard Seeds

1/2 Teaspoon Jeera Seeds

2 Teaspoons Urad Dal

5 Dry Red Chiles

1/2 Kg Chopped Beetroot

1/2 Teaspoon Turmeric Powder

Salt as per taste

Curry Leaves

1 Teaspoon Red Chili Powder

3-4 Tablespoons

Grated Coconut

Coriander Leaves


1. Heat 3 Tablespoons oil and add 1/2 teaspoon jeera, 2 teaspoons urad dal, and 5 dry red chilies.

2. Add 1/2 kg chopped beetroots, 1/2 teaspoon turmeric powder, salt as per taste and mix well.

3. Add curry leaves and close the lid and cook for 5 minutes.

4. Open the lid and stir fry the beetroot for 10 minutes.

5. Add 1 teaspoon red chili powder and mix well.

6. Add 3-4 tablespoons grated coconut and mix well.

7. Sauté for 5 minutes and add coriander leaves.

8. Mix well and turn off the stove. Serve with roti.

Watch the Video for Procedure:

© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
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