Beetroot Kayi Sasive Palya | Beet-Coconut-Mustard fry

Beetroot-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. The presence of  tropical fruits and vegetables which are locally grown like jack fruit, mango, amtekaayi, raw banana, cucumber is felt  in this cuisine.

I am pleased to have met Mrs. K.V.Bhagirathi Ganesh who shared this recipe with me. All credit for this recipe goes to her :-)

Ingredients

2 nos. Beetroot, finely chopped

1/2 tsp lemon juice (optional)

For ground spice paste

1/2 cup Freshly grated coconut

1/2 tsp Mustard seeds

1/4 tsp Turmeric Powder

3 Green Chilies

Salt

For Seasoning

1 tsp ghee

1 tsp Mustard seeds

1 tsp Bengal gram

1 sprig of curry leaves

pinch of Asafoetida (hing)

Method

1. Blanch beetroot in hot water with a little salt  for 5 minutes
2. Grind coconut, mustard seeds, turmeric powder and green chilies
3. Add the ground paste blanched beetroot and stir for 2 - 3 minutes
4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the beetroot which is already cooking. Adjust salt as per taste. Mix well
5. Garnish with coriander leaves. Serve hot with steamed rice and curry