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This dish is a very common dish in Kerala, India, and is based on coconut and any grated vegetable available at home, accompanied by rice. I made it with beetroots which you know I have a weakness on, but in India this recipe is made with cabbage, carrot or green tomatoes. Its basic ingredient is coconut, but as finding fresh coconut in the western world is a bit difficult, I used dried coconut chips and it was just as nice. If you’re lucky enough to find fresh coconut then bazinga (just like my favourite Sheldon Cooper says), a more authentic flavour awaits you. If you don’t find dried coconut chips, you can also use betel. If you’re up for it, you can also do it in Thai style by using a box of coconut milk. The sweet beetroots perfectly suit the exotic taste of coconut in this dish, which is also a beauty to look at. If you make more than enough, keep it in the fridge because beetroots could add colour and flavour to your Buddha-bowls. I didn’t have any left since I ate the remaining beetroot with a spoon. Beetroot is a rich source of betaine, which reduces blood homocysteine levels a toxic substance and metabolic derivative associated with cardiovascular diseases, so eating beetroots improves heart health. We mainly use the fruit for its very sweet taste, but don’t throw away its leaves where all nutritional value is hidden. Beetroot leaves are a rich source of calcium, iron, and antioxidant vitamins A and C. If you like beetroot, try the beetroot risotto or salad with beetroots and mustard seeds. A more original idea is the beetroot crêpes.
Ingredients (for 4 people)
4 boiled and grated beetroots of moderate size
1 tsp of coriander seeds
1 tsp of finely chopped ginger
1 finely chopped red chili pepper
4 finely chopped fresh onions
1tsp of cardamom seeds, crushed in a pestle
½ tsp of cinnamon
1 tsp of mustard
1 tsp of fresh black pepper or 2 black pepper seeds
1 tsp of turmeric
½ tsp of cumin
10 curry leaves
1 finely chopped clove of garlic
1 handful of coconut chips
2 spoons of coconut oil for frying
1 bunch of fresh coriander for garnish
For the rice side dish:
1 cup of brown rice or basmati rice
2 spoons of betel
Preparation:
Heat the coconut oil in medium temperature in a deep pan (wok), add the mustard seed. When they start to pop, add cumin, turmeric, cinnamon and cardamom, and let them scream (you know what I mean) for a few minutes. Then add the fresh onion and ginger and cook for about 2 minutes. Add the crushed chili and curry leaves and stir for a minute. Add the finely chopped beetroot and fry for about 10 minutes until all the liquids are absorbed. Once the beetroot is dry and absorbs all the liquids, add the coconut pieces and mix. Keep a few pieces for the garnish.
At the same time, boil the rice and add the betel towards the end.
Serve on rice, garnishing with coconut chips and fresh coriander