Cooking Index - Cooking Recipes & IdeasBeet Cheera Pachadi (Curries) Recipe - Cooking Index

Beet Cheera Pachadi (Curries)

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

4   Fresh beet root (large)
3 1/2 oz 99gFresh grated coconut
2   Green chiles - chopped
1   Fresh ginger - (1"), chopped
1 teaspoon 5mlGround black mustard seeds
2 tablespoons 30mlVegetable oil
2 teaspoons 10mlMustard seeds
10   Fresh curry leaves
1 teaspoon 5mlTurmeric
1 teaspoon 5mlChile powder
8 oz 227gFresh spinach leaves - washed
1 cup 237mlNatural yogurt
  Salt and pepper
  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."

BBC Vegetarian Aug 98


Average rating:

8 (7 votes)

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