Beetroot Palya

This recipe is adapted from a newly acquired cookbook that I absolutely adore. I give the nod to Yogi Kitchen for recommending Mysore Style Cooking: The Secret Recipes of Mysore, India by V. Sandlhya. Beautifully illustrated, strictly vegetarian and inspired by her families well guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Lots of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. Most of the recipes are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes. I am excited to learn more about South Indian cooking.

I find her manta inspiring too: "Your thoughts will go into the food you cook. As you grind the paste or knead the dough you must be aware of your thoughts. Be calm and happy and your food will pass this on to your guest."

Serve with Roti, Naan or basmati rice.

Beetroot Palya

3 medium sized beets, peeled and finely chopped
1 cup of water
1 teaspoon of sea salt

For the paste:

3/4 cup of coconut
1 inch piece of cinnamon stick
2 dried red chilies
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
4 black peppercorns
1/2 teaspoon of cumin seeds
1 clove

For the tempering:

1 tablespoon of oil, butter, or ghee
1 teaspoon of black mustard seeds
1/2 teaspoon of asafetida

Grind together the ingredients for the paste with a bit of water.

Heat the oil in a large pot over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the asafetida. Now add the beetroot and fry for a few minutes. Add the paste, and the sea salt. Add the cup of water, cover and simmer for 10 - 15 minutes until the beets are tender.

Serves 3.

More beet recipes from Lisa's Vegetarian Kitchen that you are sure to enjoy:
Beet and Feta Salad
Shredded Beet and Coconut Salad
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

Audio accompaniment: Blackheart Man by Bunny Wailer