Beetroot Stew with Coconut Milk Recipe (With a South Indian Flavor)

Step 1: To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot

Step 2: Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water

Step 3: Cover the pressure cooker, place the weight on and cook until you hear two whistles

Step 4: After two whistles, turn off the heat and allow the pressure to release naturally

Step 5: The pressure will release itself in a couple of minutes

Step 6: Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder

Step 7: Check the salt and spice levels and adjust to suit your taste

Step 8: Turn the heat on in the same cooker, and bring the mixture to a boil

Step 9: As soon as it comes to a boil turn off the heat and transfer to a serving bowl

Step 10: The final step is to make the seasoning

Step 11: Heat a teaspoon of oil in a small tadka pan

Step 12: Add the mustard seeds and urad dal

Step 13: Allow it to crackle and roast until the urad dal is lightly browned

Step 14: At this stage add the curry leaves and give it a stir

Step 15: Turn off the heat

Step 16: Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread