Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.
Serve a colourful dessert today!
When I choose Beetroot as my vegetable for the week I was trying to make up for all the hate I had for the vegetable. For beetroot vegetable used to be our staple vegetable in the hostel mess. The vegetable though I liked initially slowly I started hating it. the beetroots were boiled in water and then a tempering and coconut
The vegetable though I liked initially slowly I started hating it. The beetroots were boiled in water and then a tempering and coconut added to it.
The boiled water was retained in the vegetable healthy thought that was there is a limit to the amount of water one can tolerate. The water from the vegetable used to run right round the plate soaking everything on the plate everything appeared red!!!
Not a very pretty site when you peep in someone’s plate to see what was there for food. 🙂
But now I have come to like the vegetable especially now that I am struggling with my health related issues. This is just what the doctor ordered( Check here).
Anyway, today enjoy the Beetroot Halwa that tastes amazingly delicious. Mine was a tad bit too sweet not that I minded but you may not like it!!
Beetroot Halwa, an Indian Dessert
- 2 Beetroot
- 1 Cup Milk
- 1/3 Cup Sugar
- 3 Tablespoons Ghee
- 2 Tablespoons Cashew Nuts
- 1/2 Teaspoons Cardamom powder
- Peel the beetroots and grate them.
- In a kadhai/wok heat the ghee and fry the cashew nuts till golden brown. Drain and set aside.
- Add the grated beetroot and sauté for a minute on medium heat or till the beetroot wilt a little.
- Add milk and cook on medium heat till the moisture almost dries up.
- Add sugar and cook till it thickens again.
- Add the cardamom powder stir well and enjoy!