Food

Beetroot cooked with curry leaves and coconut.

Beetroot cooked with curry leaves and coconut.

I grew up averse to eating this super food. At best I would eat it raw with a lime on it. Cooked in any form, this dish was always a pass for me. I then came across this recipe made by one of my parishioners. The style and ingredients are very South Indian and the balance they bring about on the palette is a exotic.

Ingredients:-

Beetroot – 250 grams or roughly one large beet cut brunoise  or fine dices

Oil – 30ml (2tbsp)

Garlic – 2 cloves finely chopped

Mustard Seeds – half a teaspoon

Curry leaves – two sprigs

Onion – one, finely chopped

Green chilli – 2 or 3 finely chopped

Turmeric powder – ½ teaspoon

Cumin powder – 5 grams or ¾ teaspoon

Grated coconut – 50 grams

Method

Heat the Oil in a deep pan. Add chopped garlic and sauté till it turns light brown (on a medium flame). Add Mustard seeds and curry leaves and allow the mustard to crackle. Add Chopped onion and chillies sauté for a minute on low flame. Now add the chopped Beetroot and add salt to taste. Let this cook on low flame for 2 minutes and then add turmeric powder.

Continue the cooking process for one more minutes on a low flame. Finally add cumin powder which is the main flavouring agent. Turn off the gas and add grated coconuts and give this a stir and cover. Allow the beetroot to cook in its own heat. Garnish with freshly chopped coriander leaves.

Comments are welcome and encouraged

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10 thoughts on “Beetroot cooked with curry leaves and coconut.”

  • Shenella Felix · Edit

    Fr. I think you missed to say “add SALT to taste” but your blog is superb Fr. Stay Cheerful and kind as you are Fr . God bless.

    Reply
  • Natasha · Edit

    Made it today … it was a hit with the 5 year old who asked if I followed Fr Warner’s recipe to the T 😉. On a side note Fr could you please please do some quick recipes for moms stretched for time

    Reply
  • Patricia Ross · Edit

    Thank you, Father, for sharing your lovely recipes. Each step so well explained and ever so easy to follow.

    Reply
  • Wendy Anne Chaves · Edit

    Made it – turned out super. Even though you mentioned that the recipe would go up on the blog, I followed the live demo on Youtube! I love beetroot. So, any recipe that has it as a main ingredient is always a must try. BTW, AIs put curry leaves in almost everything, so that flavouring was a bonus.

    Reply
  • Jonathan Fritz Dsouza · Edit

    Nice 1. Very easy simple n healthy! Stay blessed Fr.n continue being a blessing to us all.

    Reply
  • Michelle Coutinho · Edit

    Beetroot subji turned out really well, my first attempt. Only I cooked in mustard oil so skipped the seeds n added a dash of lemon juice at the end.

    Fr. W, in fact sometimes check yr dish posted n then decide what to cook using yr recipes. It feels like a different hand cooking as taste also differs. Thanks n GB

    Reply
  • Noella Fernandes · Edit

    To make it a little more rich, you can add 2 tblsp or more of grated Paneer. Tastte good!!

    Reply
  • Marlene Menezes · Edit

    Thank you Fr. for sharing your recipes. Very well explained. Will surely try them.
    Fr. can you post recipes that can b prepared for a person recovering from cardiac arrest and kidney infection.
    Thank you and God bless.

    Reply
  • Marilyn · Edit

    Hi Fr. thanks for the recipe, do we have to boil the beetroot in advance or cut raw and put it in the pan for cooking?

    Reply

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