Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)
A vegetarian South Indian Recipes recipe with beetroot - peeled and chopped, ginger, green chillies - slit. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot
beetroot - peeled and chopped(1)coconut milk(200 ml) - 2
Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water
beetroot - peeled and chopped(1)green chillies - slit(2)cinnamon stick (dalchini)(1)coriander powder (dhania)(1 teaspoon) - 3
Cover the pressure cooker, place the weight on and cook until you hear two whistles
- 4
After two whistles, turn off the heat and allow the pressure to release naturally
- 5
The pressure will release itself in a couple of minutes
- 6
Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder
coriander powder (dhania)(1 teaspoon)coconut milk(200 ml) - 7
Check the salt and spice levels and adjust to suit your taste
- 8
Turn the heat on in the same cooker, and bring the mixture to a boil
- 9
As soon as it comes to a boil turn off the heat and transfer to a serving bowl
- 10
The final step is to make the seasoning
- 11
Heat a teaspoon of oil in a small tadka pan
- 12
Add the mustard seeds and urad dal
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 13
Allow it to crackle and roast until the urad dal is lightly browned
white urad dal (split)(1 teaspoon) - 14
At this stage add the curry leaves and give it a stir
sprig curry leaves - roughly chopped(1) - 15
Turn off the heat
- 16
Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread
beetroot - peeled and chopped(1)coconut milk(200 ml)
Rate this recipe
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Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)
A vegetarian South Indian Recipes recipe with beetroot - peeled and chopped, ginger, green chillies - slit. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot
beetroot - peeled and chopped(1)coconut milk(200 ml) - 2
Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water
beetroot - peeled and chopped(1)green chillies - slit(2)cinnamon stick (dalchini)(1)coriander powder (dhania)(1 teaspoon) - 3
Cover the pressure cooker, place the weight on and cook until you hear two whistles
- 4
After two whistles, turn off the heat and allow the pressure to release naturally
- 5
The pressure will release itself in a couple of minutes
- 6
Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder
coriander powder (dhania)(1 teaspoon)coconut milk(200 ml) - 7
Check the salt and spice levels and adjust to suit your taste
- 8
Turn the heat on in the same cooker, and bring the mixture to a boil
- 9
As soon as it comes to a boil turn off the heat and transfer to a serving bowl
- 10
The final step is to make the seasoning
- 11
Heat a teaspoon of oil in a small tadka pan
- 12
Add the mustard seeds and urad dal
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 13
Allow it to crackle and roast until the urad dal is lightly browned
white urad dal (split)(1 teaspoon) - 14
At this stage add the curry leaves and give it a stir
sprig curry leaves - roughly chopped(1) - 15
Turn off the heat
- 16
Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread
beetroot - peeled and chopped(1)coconut milk(200 ml)
Rate this recipe
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