Beetroot Pulissery


1 cup beetroot, cut into small cubes.
1 cup grated coconut
3/4 tsp cumin seeds
2 green chillies
1 cup yogurt/ curd
1 tsp mustard seeds
1/4-1/2 tsp fenugreek seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil


  1. Peel and chop beetroot into small cubes.
  2. Grind grated coconut with green chillies and cumin seeds to a fine paste adding little water and keep it aside.
  3. In a pan, add the cubed beetroot and cook it adding 2 cups of water and salt until it turns soft and tender.
  4. Add the ground coconut paste to the cooked beetroot, mix well and cook at low flame for 5 minutes.
  5. Switch off the flame and allow it to cool completely.
  6. Then add the beaten yoghurt to this and mix well.
  7. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery…Serve with rice…

Recipe Source: Lekshmi Nair Vlogs

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