Beetroot Coconut Masala / Beetroot Pirattal

Looking for something other than the usual beetroot poriyal? To get rid of the boredom just try this masala am sure you will love it. It is so tasty and too good for health, so its worth trying. This is a dry masala that I learnt from my neighbor, from the day I tasted it I fell in love with the dish. Am a pure Non-vegetarian and I never eat vegetables so much, but this recipe made me realize that vegetables recipes will be delicious, if prepared in the right way. Beetroot has not been my favorite before tasting this masala, but now I love it. Try this recipe once and am sure you will like it too! Am sure that all of us are aware of the health benefits of beetroot, but still let me recollect some of its benefits, it is packed with minerals, good for your heart so prevents heart failure and strokes, it is found to prevent cancer, helps to detoxify blood etc. Coming to the masala, the sweetness of beetroot combines with the rich taste of coconut and fennel seeds, and provides us a tasty treat with good aroma. Lets go to the recipe now.

INGREDIENTS
(Serves 3 as side-dish)

1. Beetroot - 2 
2. Fennel seeds - 1.5 spoons
3. Green chillies - 2
4. Grated Coconut - 10 spoons (or) Coconut pieces - 6 to 8 (1 inch long pieces)
5. Salt - As per taste 
6. Oil - 3 spoons 

PREPARATION METHOD

• Slice the beetroot or chop it into bigger pieces.

• In a wok/pan add oil, after it heats up add fennel seeds and roast it for a few seconds, remove from pan and set aside until it reaches room temperature. Don't burn or over roast it.
• Make a fine paste of the following and set aside; 
• Coconut pieces/Grated coconut + Fennel seeds + Green chillies + Water
• Heat the same wok/pan you have used to roast the fennel seeds. (no need to add oil as there will be leftover oil in the pan)
• Then add the beetroot pieces and saute well for two minutes.
• Now add the ground coconut paste and stir well.
• Add water until the pieces gets soaked.
• Cook until the beetroot turns soft. It may take 20 -25 minutes.
• Top up the water level whenever necessary until the beetroot gets cooked and turns soft.
• After the beetroot gets cooked don't add water, just cook on high flame until the water content reduces.
• Remove from flame once it reaches the dry consistency.
• Serve

TIP 1: If you want semi-gravy consistency remove from flame, after the beetroot gets cooked and when the masala has some water content.

TIP 2: Fennel seeds gives a very good aroma and flavor, so do not replace it with cumin seeds. Also over burnt fennel seeds spoils the masala's taste.

TIP 3: If you wish, add a small (1 inch long) piece of ginger while making the coconut paste to enhance the flavor and aroma.

Delicious Beetroot Coconut Masala is now ready!! Serve with Rice varieties especially with rasam rice, sambar rice or curd rice!! 

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