Spicy Beet Greens Yogurt Sauce (Mor Kootu) Recipe
Prep time: 10 Mins
Cook time: 20 Mins
Yields: 5 Servings
Beet greens are versatile like spinach and try this traditional indian Kootu recipe with Beet greens.
Ingredients
For Tempering:
Instructions
  1. Finely chop the beet greens, both the leaves as well as the stems. Place it in a big bowl and fill it with water and let it stand for at least 5 minutes. By doing this any dirt/sand in the greens would settle down in the bottom of the vessel. Now remove the greens and rinse it in cold water again.
  2. I pressure cooked the beet leaves and beet stems together. Add water just enough to cover the greens and little salt too. I left it for 2 whistles.
  3. Now grind together the coconut, cumin, chillies, besan. Add little water if required.
  4. Mix this mixture with the yogurt and add enough water. This should be in the consistency of pancake batter or even thinner.
  5. In a saucepan add the cooked greens, salt and yogurt sauce. Remove the pan from the stove after the first boil.
  6. Add coconut oil in a small frying pan. Once it heats add mustard seeds and curry leaves. Once it splutters pour this in the kootu.
My Notes:
  1. The greens which I got this time had very thick stems. So I did remove some fibrous strands while chopping it. Usually I pressure cook beet greens and stems for 1 whistle only, but this time I left it for 2 whistles for the same reason.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/beet-greens-mor-kootu/