Beetroot Aloo Koora

    Beetroot Aloo Koora

    4saves
    40min


    1 person made this

    About this recipe: This is an Andhra style dry koora eaten with rice and ghee.It’s one of my favorite ways to eat beetroot. The sweetness of the beets works great with potatoes and spices. And the color is so vibrant!

    Ingredients
    Serves: 4 

    • 4 large red beetroots, cut into small cubes (about 4 cups)
    • 4 large red beetroots - trimmed, peeled and cut into cubes
    • 3 potatoes, cut into small cubes (about 2 cups)
    • 3 potatoes, peeled and cut into small cubes
    • 2 tablespoons vegetable oil
    • 2 tablespoons vegetable oil
    • ½ teaspoon mustard seeds
    • 1/2 teaspoon skinned split black lentils (urad dal)
    • ½ teaspoon cumin seeds (jeera)
    • 1/2 teaspoon mustard seed
    • ½ teaspoon urad dal (skinned split black lentils)
    • 1/2 teaspoon cumin seed
    • 2 dry red chillis (broken into pieces)
    • 2 dried red chillies, broken into pieces
    • One pinch asafoetida (hing) powder
    • 1 pinch asafoetida powder
    • 6 curry leaves (kadipatta)
    • 6 fresh curry leaves
    • ½ teaspoon red chilli powder
    • 1/2 teaspoon ground red pepper
    • ¼ cup dessicated coconut
    • 4 tablespoons desiccated coconut

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Soak cut beetroot and potatoes in water in separate bowls. Keep aside.
    2. Place the beetroot and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.
    3. Heat oil. Add mustard seeds, cumin seeds, urad dal, and red chilis. Fry for 30 seconds, or till the seeds start to splutter. Add asafoetida powder and curry leaves. Fry for a few seconds more. Drain the beets and potatoes. Add them to the frying pan. Fry for 5 minutes, cover, and cook till potatoes and beets are soft, about 20 minutes.
    4. Heat the oil in a large frying pan over medium-high heat. Cook the lentils, mustard seed, cumin seed and red chillies in the hot oil until the seeds begin to sputter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.
    5. If there is excess water in the pan, cook for a few minutes on high heat till water evaporates. Add red chilli powder and coconut. Mix well. Serve.
    6. Drain the beetroot and potatoes and add to the pan. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beetroot 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.

    Recently viewed

    Reviews (1)

    0

    What's up with a "half a teaspoon of black lentils" Is this a spice ?? - 13 Apr 2011

    Write a review

    Click on stars to rate