Beetroot Aviyal
Super simple beetroot aviyal recipe - in the footsteps of the gravy base for the quintessential Kerala style aviyal. Amazing flavors!
Ingredients
- 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
Instructions
- 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.
- Serve hot.