Wednesday, September 9, 2009
Coconut Curried Beets & Brown Basmati Rice
Fall is coming and I am starting to crave complex curries again. This will take a while to prepare. You will love it. It's amazing. Sweet & Spicy
5 small beets chopped (about 1 & 1/4 cup or so)
1 Tbsp canned green chillies
1 tsp. Chilli powder
2 red hot chillies, minced fine
1 cup shredded coconut
2- 3 Tbsp coconut milk
1 1/2 Tbsp fresh ginger, minced
1/2 tsp. mustard seeds
1/2 tsp. Cumin seeds
5-7 Tbsp fresh plain goats yogurt
Ingredients for Tempering-
1 tsp. mustard seeds
1/2 tsp. Fenugreek seeds
1 tsp. dried red chillies
3 Tbsp. curry leaves, (ground in mortar and pestle)
salt, to taste
1 Tbsp. ghee
1. Cover the beets with about 2 inches of water, add the green chillies, 1 tsp. chili powder and a dash of salt. Bring to a boil, crack lid and cook on med for 30-45 minutes (until beets are soft). Pour out most of the water and mash.
2. While beets are cooking, (using a medium mortar and pestle) grind the mustard seeds, and cumin seeds, add the red chillies, ginger, coconut and coconut milk and grind into a thick paste. This will take a while. Try to get a nice consistent paste. Add a bit more coconut milk if it is so dry that it crumbles. Keep grinding. That's it. It will take you maybe 10-15 minutes.
3. Add the coconut mash mixture to the mashed beets and cook on med. heat in the pot for about 3 minutes stirring constantly.
4. Add the yogurt and heat through on low. If it is too dry, add some water and a little more yogurt. Don't boil it, just heat it.
5. In a frying pan, melt some ghee or oil on med/high. Temper the mustard seeds, fenugreek seeds, dried red chillies, curry leaves and salt for a few minutes in the oil. Until it is hot and very fragrant. Add this to your beet mixture, stir it in and you are done.
6. Serve with basmati rice, garnish with lot's of parsley, this is an excellent side dish if you want to serve meat as well.