Spicy Beet Greens Yogurt Sauce (Mor Kootu) Recipe
Beet greens are versatile like spinach and try this traditional indian Kootu recipe with Beet greens.
Ingredients
- 1 Bunch Beet Greens (The One Which I Got Had 3 Big Beets With Lot Of Greens)
- 1.5 To 2 Cups Yogurt (Depending On The Consistency You Want)
- 4 Green Chillies
- 2 Tablespoons Chickpea Flour/Besan
- 1.5 Teaspoons Cumin
- ½ Teaspoon Turmeric Powder
- ¼ Cup Coconut Grated
- As Per Taste Salt
For Tempering:
- 2 Teaspoons Coconut Oil
- 1 Teaspoon Mustard Seeds
- 5 Curry Leaves
Instructions
- Finely chop the beet greens, both the leaves as well as the stems. Place it in a big bowl and fill it with water and let it stand for at least 5 minutes. By doing this any dirt/sand in the greens would settle down in the bottom of the vessel. Now remove the greens and rinse it in cold water again.
- I pressure cooked the beet leaves and beet stems together. Add water just enough to cover the greens and little salt too. I left it for 2 whistles.
- Now grind together the coconut, cumin, chillies, besan. Add little water if required.
- Mix this mixture with the yogurt and add enough water. This should be in the consistency of pancake batter or even thinner.
- In a saucepan add the cooked greens, salt and yogurt sauce. Remove the pan from the stove after the first boil.
- Add coconut oil in a small frying pan. Once it heats add mustard seeds and curry leaves. Once it splutters pour this in the kootu.
Notes
- The greens which I got this time had very thick stems. So I did remove some fibrous strands while chopping it. Usually I pressure cook beet greens and stems for 1 whistle only, but this time I left it for 2 whistles for the same reason.
