Kusuma's Beet Paliya with Lemon Coconut Cream

Recipe by

Kusuma Rao

Serves

2 to 4

Difficulty

Intermediate

Beet Paliya:

This is a really simple every day vegetable dish you can eat with roti, rice, or any grain you wish. This version has a bit more of a brothy coconut liquid (which I love) but you can play around with it to make it the consistency you like. The coconut cream sauce is what I top this curry with, but you can always skip it and just toss this paliya with some cooled down rice to make a beet rice dish (chitrana) or rice and yoghurt to make a spicy beet curd rice.

Lemon Coconut Cream:

This is a simple version of a lemon curry sauce I like to drizzle over the beets, but also things like gnocchi and pasta.

Ingredients

1.5 tbsp coconut oil (a neutral oil like canola oil is fine too)
3 whole dried chilli (broken into small pieces)
2 tsp Bindu Black Mustard seeds
6 curry leaves, chopped (optional)
1/8th tsp asafoetida (or 2 finely minced garlic cloves of unavailable)
1/2 tsp Pragati Turmeric
1/4 cup unsweetened dried coconut (preferably fine ground)
1 tsp Guntur Sannam Chilli
3/4 pound of beets (cut into 1/3 inch wedges or diced)
1.5 tsp kosher salt (or more to taste)
1/4 cup coconut milk

Optional garnish: grated dry or fresh coconut, cilantro, fried curry leaves or fried whole chiles

Lemon Coconut Cream:

1 tbsp neutral oil
1/2 tsp Guntur Sannam Chilli powder
1/2 tsp mustard seeds
1/8th tsp asafoetida
1/2 tsp Pragati Turmeric
5 curry leaves (optional)
1/2 cup coconut milk
1/2 tsp lemon zest
1-2 tsp lemon juice
1/2 tsp salt

Methods

Beet Paliya:

Heat a 10 inch pan on medium high heat with coconut oil, mustard seeds and dried chiles, and cook until the mustard seeds sputter. When most of them have popped pull the skillet off of the heat and drop in curry leaves(if using), asafoetida (or garlic), turmeric, chile powder, and ground coconut - bring heat back to low and sauté, stirring continuously for 1-2 minutes to just lightly toast the coconut.
Add beets and salt - bring heat to medium and fry in the mixture for 2-3 minutes, stirring throughout.
Add 1 cup of water and turn heat to high. Bring to a boil and reduce to simmer. Cover and cook for 8-10 minutes until beets are almost tender.
Uncover and let the mixture reduce a for a few minutes (this might depend on your climate/humidity and you may even need to add a little water here). Add in the coconut milk and stir. Add salt to taste. Garnish with grated coconut, curry leaves, cilantro etc. Serve with rice, roti, quinoa, etc.

Lemon Coconut Cream:

In a small skillet on high/medium high heat add oil, chiles, mustard seeds and fry until most of the mustard seeds pop. Turn off heat and add curry leaves, asafoetida, and turmeric, and fry for about 8 seconds.
Add coconut milk, lemon zest, lemon juice, and salt. Bring to a quick simmer for about a minute and then check for seasoning and serve.

This Recipe Features

Kusuma's Beet Paliya with Lemon Coconut Cream

Recipe by

Kusuma Rao

Serves

2 to 4 people

Difficulty

Intermediate

Beet Paliya:

Lemon Coconut Cream:

This is a simple version of a lemon curry sauce I like to drizzle over the beets, but also things like gnocchi and pasta.

Ingredients

1.5 tbsp coconut oil (a neutral oil like canola oil is fine too)
3 whole dried chilli (broken into small pieces)
2 tsp Bindu Black Mustard seeds
6 curry leaves, chopped (optional)
1/8th tsp asafoetida (or 2 finely minced garlic cloves of unavailable)
1/2 tsp Pragati Turmeric
1/4 cup unsweetened dried coconut (preferably fine ground)
1 tsp Guntur Sannam Chilli
3/4 pound of beets (cut into 1/3 inch wedges or diced)
1.5 tsp kosher salt (or more to taste)
1/4 cup coconut milk

Optional garnish: grated dry or fresh coconut, cilantro, fried curry leaves or fried whole chiles

Lemon Coconut Cream:

1 tbsp neutral oil
1/2 tsp Guntur Sannam Chilli powder
1/2 tsp mustard seeds
1/8th tsp asafoetida
1/2 tsp Pragati Turmeric
5 curry leaves (optional)
1/2 cup coconut milk
1/2 tsp lemon zest
1-2 tsp lemon juice
1/2 tsp salt

Methods

Beet Paliya:

Heat a 10 inch pan on medium high heat with coconut oil, mustard seeds and dried chiles, and cook until the mustard seeds sputter. When most of them have popped pull the skillet off of the heat and drop in curry leaves(if using), asafoetida (or garlic), turmeric, chile powder, and ground coconut - bring heat back to low and sauté, stirring continuously for 1-2 minutes to just lightly toast the coconut.
Add beets and salt - bring heat to medium and fry in the mixture for 2-3 minutes, stirring throughout.
Add 1 cup of water and turn heat to high. Bring to a boil and reduce to simmer. Cover and cook for 8-10 minutes until beets are almost tender.
Uncover and let the mixture reduce a for a few minutes (this might depend on your climate/humidity and you may even need to add a little water here). Add in the coconut milk and stir. Add salt to taste. Garnish with grated coconut, curry leaves, cilantro etc. Serve with rice, roti, quinoa, etc.

Lemon Coconut Cream:

In a small skillet on high/medium high heat add oil, chiles, mustard seeds and fry until most of the mustard seeds pop. Turn off heat and add curry leaves, asafoetida, and turmeric, and fry for about 8 seconds.
Add coconut milk, lemon zest, lemon juice, and salt. Bring to a quick simmer for about a minute and then check for seasoning and serve.