Beetroot dry coconut curry or Beetroot yendu kobbari kura

Ingredients

Beetroot 2 medium sized

Dry coconut powder 2 tablespoons

Mustard Seeds 1 teaspoon

Chana Dal 1 teaspoon

Urad Dal 1 teaspoon

Dries Red Chillies 3

Jeera 1/2 teaspoon

Curry Leaves 1 bunch

Turmeric powder 2 pinches

Red chilli powder 3/4 teaspoon

Oil 2 teaspoons

Salt as needed

Preparation

1. Chop the beetroot into small pieces and cook in pressure cooker.

2. Heat a deep pan or skillet and add oil. When oil is hot turn to medium low flame and add the mustard seeds, chana dal, urad dal, jeera, red chillies, hing and curry leaves.

3. When the mustard seeds start to splutter add the dry cocunut powder and mix well, when the cocunut powder slightly changes color add the boiled beetroot and mix well.

4. After two minutes add turmeric powder and salt. Cover it with a lid and turn to medium low flame. Cook for about 10 minutes. Mix well in between.

5. Add red chilli powder mix well and cook for 1 minute and switch off the stove.