Super simple beetroot aviyal recipe - in the footsteps of the gravy base for the quintessential Kerala style aviyal. Amazing flavors!
- 300 gms Beetroot; diced small
- ½ cup Coconut
- ½ cup Yogurt; whisked to remove lumps
- 1 tbsp Coconut oil
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- Serrano/green chillies to taste; finely chopped
- Curry leaves
Heat coconut oil in a skillet on medium heat.
Add mustard seeds. When they splutter add curry leaves and chopped green chillies.
Add the chopped beetroot.
Add water and salt. Cover and cook until beetroot pieces are tender.
Meanwhile, grind coconut and cumin seeds to a fine paste.
Add to cooked beetroot. Mix well.
Bring back to boil.
Lower the heat to the minimum.
Add the whisked yogurt and mix well to combine.
Remove from heat.