Glorious pink-red beets, that are sautéed with a simple mix of curry leaves, coconut and green chillies lends to an earthy, sweet and a tad bit spicy salad of sorts, that works as a great side with rice!
Course Side Dish
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Manju | Cooking Curries
2medium red beets, peeled and chopped into small cubes
Cook the chopped beet cubes in water, till soft. Drain and keep aside. ( you can save the drained water to be used as stock as well)
Heat the oil in a sauté pan. Add the mustard seeds and once they splutter, add the curry leaves to the pan. Toss in the cooked and drained beets and salt. Pulse in a food processor or crush in a mortar pestle, the coconut and green chillies together till they are just about mixed. Add the coconut mix to the beets and mix well. Let the mixture cook for a couple of minutes. Remove from heat. Serve with rice.