Beetroot kootu, a mildly sweet and spicy coconut-ty stew. It is made with cumin and coconut spice paste and seasoned with coconut oil tempering.
Cook the beetroot & dal until it is soft and tender in a saucepan. If pressure cooking, add a cup of water, salt and the chopped beets. Once the pressure is reached, cook for 12 to 15 minutes.
Keep the dal also along with the beetroot in a separate dish in the pressure cooker. Else, cook the dal separately until it is soft and mushy. It should be smashed.
Meanwhile grind the ingredients mentioned under "for grinding" into a thick smooth paste by adding very little water.
Once the beet is cooked, drain the excess water to another vessel. Reserve the cooked water. If there is too much water the kootu will be runny.
Transfer the cooked beets back to the same pan. Then add the ground paste, cooked dal (if you have cooked it separately) and rice flour paste (mix rice flour in a tablespoon of water and make it to a paste). Bring it to a boil and then turn off the flame.
Tadka: Heat a small pan and add coconut oil. Add the mustard seeds and let it splutter. Add the channa dal and once it starts to brown slightly, add the urad dal, red chillies and curry leaves. Once the dal becomes golden brown turn off the flame and add the asafoetida.
Pour this over the beetroot kootu and mix well. Check for salt and adjust. Cover and let it rest for 10 minutes.
Beetroot Kootu https://www.themagicsaucepan.com/main-course/kootu/beetroot-kootu