Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Beetroot Ullan

Traditional 149. Beetroot Ullan recipe

🧺 Ingredients

• 600g beetroot, cubed 1cm
• 200ml thin coconut milk
• 100g grated fresh coconut
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 3 green chilies, slit
• 8-10 curry leaves
• 1/4 tsp black pepper
• 40g shallots, sliced
• Salt to taste

👩‍🍳 How to make Beetroot Ullan

1. Prepare beetroot (5 mins, no heat): Peel beetroot using knife or peeler. Cube into uniform 1cm pieces. Measure 600g. Wash hands to remove stain. Visual: cubes should be deep purple-red, uniform size.
2. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds. Visual: seeds crackle and pop.
3. Add aromatics (2 mins, medium heat 160°C): Add shallots, fry until light golden. Add curry leaves, green chilies. Visual: shallots become translucent.
4. Add beetroot (10 mins, medium heat 160°C): Add beetroot cubes, turmeric, salt. Stir well. Cook covered, stirring occasionally. Visual: beetroot will release purple liquid, gradually soften, pieces will become translucent.
5. Add coconut milk (5 mins, medium heat 160°C): Add thin coconut milk, stir well. Continue cooking uncovered. Visual: liquid reduces, beetroot becomes completely soft.
6. Add coconut (2 mins, medium heat 160°C): Add grated coconut, black pepper. Stir well. Visual: coconut blends in, final color deep purple-red.
7. Finish (1 min, low heat 130°C): Remove from heat, rest covered 1 minute. Visual: glossy purple-red curry with creamy texture.

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