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Sep2
Beet Greens in Spicy Yogurt Sauce
Filed under: Ayurveda, Natural Health, Recipes, Vegetarian; Tagged as: beet greens, dosha, kapha, pitta, seasonal recipe, Vata, vita mix blenderNo CommentsI have to admit I love beets, but for many years I couldn’t find something “tasteful” to do with the greens, other than steaming them or juicing them with other fruits and vegetables. Since I am harvesting my own organic beets this year, I decided to find a nourishing seasonal recipe to put all the greens to better use.
But it also had to be Tridoshic, ( appropriate for all ayurvedic constitutions with very few adjustments) something simple, easy, quick and tasty….appealing to all. This is it! From Maduraham’s Eggless cooking……it is YUMMY! It “fits the bill” on so many levels. A little spice, a little protein, a good dose of cleansing and fiber-filled greens…… yet, it is warm, sweet, and comforting for the cooler days of September. Depending on your dosha you can serve it with organic white basmati rice, (cooling in nature for Pitta), or brown rice, (warming in nature for Vata). Kapha types will likely want to add a little more spice when serving and serve it with a small amount of barley or other Kapha friendly grain.
A FEW RECIPE NOTES: The recipe calls for a pressure cooker but I gently steamed the greens until tender. I used my vita-mix blender to grind a few dried chickpeas into flour and I also used it to blend/gring the dry ingredients and then added the yogurt. It created a perfect consistency.
Beet Greens in Spicey Yogurt Sauce (Mor Kootu)
Beet Greens – 1 bunchYogurt – 1.5 to 2 cups (Depending on the consistency you want)Green Chillies – 4Chickpea flour/Besan – 2 tablespoonsCumin – 1.5 teaspoonsTurmeric powder – 1/2 teaspoonCoconut, grated – 1/4 cupSalt – As per tasteFor Tempering:
Coconut oil – 2 teaspoonsMustard Seeds – 1 teaspoonCurry leaves – 51. 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 atleast 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. Pressure cook 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.
