Rice with beets and coconut – a detailed recipe cooking. 
Photo of the dish: Майя КаймалTime: 50 minutes Difficulty: medium Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 medium beets (approximately 450 gr.)
- 1 tbsp. l dry long grain rice
- 3/4 Art. unsweetened coconut
- 2 crushed cloves of garlic
- 1 cut along fresh green chili peppers
Garam Masala:
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1 tsp salt
- 2 tbsp. l vegetable oil
- 1 tsp mustard seed
- 2 dried red chili peppers
- 10 to 12 fresh curry leaves
Recipes with similar ingredients: long grain rice, coconut shavings, chili pepper, garlic, garam masala, cumin, cayenne pepper ground, turmeric, mustard seed, curry leaves, beets
Recipe preparation:
- Peel the beets and grate coarsely in a food processor or on ordinary grater. In a bowl, mix coconut, garlic, green chili pepper, ground masala and salt with about 1/4 tablespoon water up getting a wet ball. In a large wok, warm up to moderately high heat oil. Add mustard seeds and cover. When seeds stop shooting, add dried red chili peppers and curry leaves. After the leaves are fried for a few seconds, pour rice and mix for 5 seconds until it becomes matte.
- Add the grated beets and mix thoroughly. Reduce medium heat and cook, stirring occasionally while beets won’t get soft. Add the coconut mixture and continue cooking. another 5 minutes Remove from heat and try to get enough salt.
