Beet Cheera Pachadi (Curries)

Recipe Ingredients

4		Fresh beet root (large)
3 1/2 oz	99g	Fresh grated coconut
2		Green chiles - chopped
1		Fresh ginger - (1"), chopped
1 teaspoon	5ml	Ground black mustard seeds
2 tablespoons	30ml	Vegetable oil
2 teaspoons	10ml	Mustard seeds
10		Fresh curry leaves
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Chile powder
8 oz	227g	Fresh spinach leaves - washed
1 cup	237ml	Natural yogurt
		Salt and pepper
		Garnish
		Fresh spinach - wilted
		Tomato wedges
		Fresh curry leaves

Recipe Instructions

Prep: Trim the beet root, peel and cut into 10 mm cubes

1. Cook the beet root in a pan of lightly salted boiling water for 15-20 minutes until tender. Meanwhile, using a pestle and mortar or a food processor, grind or process the coconut, chiles, ginger and black mustard seeds to a fine paste.

2. Heat the oil in a large frying pan and add the mustard seeds. Cook for 1 minute until they begin to pop. Add the curry leaves, beet root, turmeric, chile powder and salt and pepper and cook over a low heat for 10 minutes, stirring occasionally.

3. Stir in the coconut mixture and spinach and cook over a low heat until the spinach has wilted. Cover and cook for 10 minutes, stirring occasionally. Remove from the heat and stir in the yogurt. Serve garnished with fresh wilted spinach, tomato wedges and fresh curry leaves.

Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan.

Description: "Dry curries garnish with spinach and curry leaves."

Source:
BBC Vegetarian Aug 98

Rating

Average rating:

8 (7 votes)

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