This vibrant and nutrition packed dish is a steady favourite at the Purple Valley dinner table. Mani, our resident chef from Kerala, shares below her simple approach to re-creating this dish at home. The curry can be served with rice, chapati or bread.
1 white onion
250 grams fresh grated coconut
3tsp mustard seeds
5 cashew nuts
150 grams yoghurt
20 curry leaves
3 garlic cloves
5tsp sunflower oil
Peel beetroot and grate. Boil cashew nuts in half a glass of water. Using a food processor, blend coconut, cashew nuts, 2tsp mustard seeds, the chopped garlic and yoghurt until a paste is formed.
Next, chop the onion. In a large saucepan, heat 2tsp of oil and saute 1tsp of mustard seeds and the onion for 2 mins.
Then add 2 more tsp of oil, beetroot and salt to the pan, cover and simmer for 5 mins on medium heat. During that time, lift the lid and stir a few times.
Finally, add the pepper, garlic and yoghurt paste. Stir in curry leaves and simmer for 5 mins on low heat.