Log in

Recipes How to Photos Cooks

My Allrecipes

+ Post a recipe

Beetroot Aloo Koora

1
review

4
saves

40min

About this recipe:This is an Andhra style dry koora eaten with rice and ghee.Its one of my favorite ways to eat beetroot. The sweetness of the beets works great with potatoes and spices. And the color is so vibrant!
Susmita

Ingredients

Serves : 4 4 large red beetroots, cut into small cubes (about 4 cups) 4 large red beetroots - trimmed, peeled and cut into cubes 3 potatoes, cut into small cubes (about 2 cups) 3 potatoes, peeled and cut into small cubes 2 tablespoons vegetable oil 2 tablespoons vegetable oil teaspoon mustard seeds 1/2 teaspoon skinned split black lentils (urad dal) teaspoon cumin seeds (jeera) 1/2 teaspoon mustard seed teaspoon urad dal (skinned split black lentils) 1/2 teaspoon cumin seed 2 dry red chillis (broken into pieces) 2 dried red chillies, broken into pieces One pinch asafoetida (hing) powder 1 pinch asafoetida powder 6 curry leaves (kadipatta) 6 fresh curry leaves teaspoon red chilli powder 1/2 teaspoon ground red pepper cup dessicated coconut 4 tablespoons desiccated coconut

Directions
Prep:10min Cook:30min Ready in:40min 1. Soak cut beetroot and potatoes in water in separate bowls. Keep aside. 2. Place the beetroot and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them. 3. Heat oil. Add mustard seeds, cumin seeds, urad dal, and red chilis. Fry for 30 seconds, or till the seeds start to splutter. Add asafoetida powder and curry leaves. Fry for a few seconds

more. Drain the beets and potatoes. Add them to the frying pan. Fry for 5 minutes, cover, and cook till potatoes and beets are soft, about 20 minutes. 4. Heat the oil in a large frying pan over medium-high heat. Cook the lentils, mustard seed, cumin seed and red chillies in the hot oil until the seeds begin to sputter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds. 5. If there is excess water in the pan, cook for a few minutes on high heat till water evaporates. Add red chilli powder and coconut. Mix well. Serve. 6. Drain the beetroot and potatoes and add to the pan. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beetroot are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red pepper and coconut into the mixture and serve immediately.

More choices

Similar recipes Veg Recently viewed

Radhika's Aloo Paratha

Aloo Methi

Irinas Daata Aloo Bhaji

Punjabi Aloo Methi

Aloo Sweetcorn Soup

Aloo Chicken

Nazranas Aloo Paratha

Unaiza's Aloo Deem Bhorta (Mashed Eggs and Potatoes)

Kachkola Aloo Boot er Daler Chop (Raw Banana Potato Dal Chop)

Chingri Data Aloo Curry

Nileema's Aloo Bhorta

Aloo Chop by Una

Reviews (1)

by Keith647 What's up with a "half a teaspoon of black lentils" Is this a spice ?? -13 Apr 2011

Write a review Click on stars to rate What did you think? Tell us everything!

ABOUT US Advertise with us Contact us News Help Site map PRIVACY Privacy policy Legal MOBILE Mobile site OUR GLOBAL COMMUNITIES Argentina Australia/NZ Brazil China France Germany Italy Japan Korea Mxico Netherlands Poland Qubec Russia Southeast Asia UK/Ireland USA/Canada ALL RIGHTS RESERVED 2013 Allrecipes.com, Inc.