Beetroot cooked in a spicy coconut gravy (Beetroot coconut kootu)

My previous post was a simple “kootu”, a south Indian dish that combines vegetables and dhal, along with a number of flavorful spices. There are so many different ways of making kootu using different vegetables, with an interesting combination of spices. In this dish, beetroot is cooked in a delicious coconut paste along with green chilli and cumin seeds. Green chilli helps cut down the sweetness of beetroot and cumin seeds add more spice to the dish. My mom always uses coconut oil for seasoning and I absolutely love the aroma. If you are not a fan of coconut oil just use a little ghee and it tastes equally good 🙂


 Beetroot – 2 medium size (2 cups)

 Moong dhal – ¼  cup

 Toor dhal – ¼  cup


For the Paste:

Coconut  (grated) –  2 tbsp

Green chilli – 2-3 (depending on your spice level)

Cumin seeds – 1 tbsp

 Additional ingredients:

 Yogurt – 1tbps

Turmeric –  ½ tsp

Coconut oil – 1 tbsp

Mustard seeds – ½ tsp

Urad dhal – ½ tsp

Curry leaves – 4-5


 Step 1. Pressure cook chopped beetroot, moong and toor dhal with salt and turmeric.

Step 2. Grind coconut, cumin seeds and green chilli  into a smooth paste.

 Step 3. Add the coconut paste to the pressure cooked veggie-dhal mixture and cook for about 5-7 minutes. Towards the end add 1 tsp of yogurt and cook for about 2 minutes.

Step 4. Season with mustard seeds, urad dhal and curry leaves in coconut oil.


(P.S: What do I mean by seasoning? Heat a small pan and add 1 or 2 tsp of oil. When the oil is hot add mustard seeds and urad dhal. When the mustard seeds start spluttering  add it to the cooked vegetable-dhal mixture)


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