Beetroot Aloo Koora Recipe

Name: Beetroot Aloo Koora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red beets - trimmed, peeled, and cut into cubes; 3 potatoes, peeled and cut into small cubes; 2 tablespoons vegetable oil; 1/2 teaspoon skinned split black lentils (urad dal); 1/2 teaspoon mustard seed; 1/2 teaspoon cumin seed; 2 dried red chile peppers, broken into pieces; 1 pinch asafoetida powder; 6 fresh curry leaves; 1/2 teaspoon ground red pepper; 1/4 cup flaked coconut

Servings: persons

4 large red beets - trimmed, peeled, and cut into cubes
3 potatoes, peeled and cut into small cubes
2 tablespoons vegetable oil
1/2 teaspoon skinned split black lentils (urad dal)
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
2 dried red chile peppers, broken into pieces
1 pinch asafoetida powder
6 fresh curry leaves
1/2 teaspoon ground red pepper
1/4 cup flaked coconut

1
Place the beets and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.
2
Heat the oil in a large skillet over medium-high heat. Cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.
3
Drain the beets and potatoes and add to the skillet. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beets 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.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large red beets - trimmed, peeled, and cut into cubes, 3 potatoes, peeled and cut into small cubes, 2 tablespoons vegetable oil, 1/2 teaspoon skinned split black lentils (urad dal), and more.

Yes, Beetroot Aloo Koora falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beetroot Aloo Koora

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