Coconut Beets / Beet Koora
Originally published at finding my words. Please leave any comments there.
The first time I ate this dish was on a houseboat, floating along the backwaters in Kerala, India. The captain had moored the boat to a bank, and just like that, he turned into a chef. It was a hot day, but waves gently lapped the boat and a gentle breeze lifted some coolness from the water while we devoured this dish. (This was also, incidentally, the first time I’d eaten fresh pineapple, skinned and sliced right in front of me. I’d only ever eaten the cloyingly sweet pineapple from a can. I slipped a bit of the fresh, perfectly ripe pineapple in my mouth and discovered it tasted like golden sunshine.)
Coconut Beets / Beet Koora
Ingredients:
* 3 beets, peeled, then shredded (very simple with a food processor. One warning, the red juice can stain. After this step, you can optionally use your red-stained hands to alarm your children).
* 1/3 cup grated kobari / coconut (NOT, I repeat, NOT the sweeted stuff you get in the baking aisle. From a coconut, or frozen from an Indian (or possibly other Asian) grocery store.
* 1 tablespoon chana dal / yellow split peas (next to the green split peas in regular grocery stores)
* 1 teaspoon aavalu / black mustard seeds
* 1/2 teaspoon jeera / cumin seeds
* 1/4 teaspoon black pepper
* 1-2 finely chopped green chilies (optional)
* 1 tablespoon extra virgin olive oil
* salt to taste
Process
1. In a large skillet, add the oil, mustard seeds, cumin seeds, split yellow peas, and the green chilies (optional, add the chilies only if you like a little kick). Let it splutter for a minute.
2. Add the beets. Cover and cook over a medium-high heat for about 10-15 minutes (or until the beet is soft).
3. Add the salt, black pepper, and coconut. Mix well and cook for another minute.
All done in three easy steps. Goes great with whole wheat chapatis or rice.