Beetroot Leaves Pulissery / Beet Greens Pulissery


200 gm beetroot leaves, finely chopped
1 1/4 cup grated coconut
1/2 tsp cumin seeds
3 green chillies
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 cup yoghurt, beaten
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil


  1. Wash the beetroot leaves and chop them into fine pieces and keep it aside.
  2. Grind grated coconut with cumin seeds and green chillies to a fine paste adding little water and keep it aside.
  3. In a pan, add the chopped beetroot leaves along with chilli powder, turmeric powder, salt and 1/2 cup of water and cook for about 4-5 minutes at medium flame, until wilted.
  4. Add ground coconut paste into this and mix well and cook at low flame for 3-4 minutes, stirring gently in between.
  5. Add the beaten yoghurt and mix well and heat for 1-2 minutes. Adjust the salt. Don’t allow to boil. Switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds. Add curry leaves and dry red chillies. Switch off the flame.
  7. Pour this seasoning over the pulissery…Mix well and serve with rice…

Recipe Source: Yummy O Yummy

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