Beet Root Curry

This is a delicious south Indian recipe from my aunt. It is wonderful to have, and the bright red color is very festive (perfect for Thanksgiving or Christmas!)

Ingredients
Beet Root 2 cups, washed, peeled and diced
Shredded unsweetened coconut, 2 cups
Chili Powder, 2 teaspoons
Tumeric Powder, 1 tablespoon
2 Red Onion, diced
black peppercorns, 1 tablespoon crushed
oil, 2 tablespoons, or as needed
a few curry leaves

Peel and dice beet root, making sure that the dice is even sized. This will help will the cooking process.

Add water to a pot and boil. Add the beet root. Add more water in order to make sure the beets are completely covered in water. Boil until the beet root is cooked. Take out a few pieces to test. they should be slightly sweet and easy to bite through, but not too mushy or too crunchy. The mixture should look red and soupy. Add turmeric and salt and give it a good stir. Continue to boil until the liquid is reduced somewhat. You want the consistency to be somewhat thick, but not too thick.

In a wok, add oil to a wok in order to cover it thinly with oil. Heat the oil and add onions. Saute the onions until soft. Once they turn golden brown, remove from heat and add to blender. Wipe wok to remove all oil. Add coconut and toast on low heat. You want the coconut to turn a golden brown color. This is very tricky-you can easily overburn the cocont which will ruin the flavor of this dish. Once the coconut turns golden brown and a sweet aroma is released, remove from heat and allow to cool. After cooled, add the coconut and onions to a food processor. Continue to blend until the coconut and onion form a fine paste. Add chili powder and give it a few more pulses to distribute the chili powder.

Add the coconut mixture to the beets and allow the mixture to come to a boil. Reduce heat and add a few fresh curry leaves.

Serve with fresh naan, paratha and mango pickle!

Warning: This curry will stain your cutting board (especially if it is white) and your hands (see below)

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