Steamed Beetroot | Instant Pot
A simple and flavorful steamed beetroot dish prepared using an Instant Pot, featuring a blend of spices and coconut for a traditional Indian-Kerala taste.
Ingredients
- 4 medium Beetroot (Medium sized)
- 1 teaspoon Mustard seeds
- 1 tablespoon Coconut oil
- 4 count Green chillies
- 1 teaspoon Split urad dal
- 1 teaspoon Chana dal
- 1 medium Onions (Medium sized)
- 5 count Curry leaves
- 2 count Dry red chillies
- 1 cup Water
- 0.25 cup Grated coconut
- 0.5 teaspoon Salt (Adjust to taste)
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Instructions
- 1Set the Instant Pot to sauté mode. Once hot, add coconut oil and allow it to heat.
- 2Add mustard seeds to the hot oil. Once they begin to splutter, add slit green chillies, split urad dal, chana dal, dry red chillies, and curry leaves. Sauté until the dals are slightly browned, approximately 2 minutes.
- 3Add the onions to the pot and sauté until they become translucent, about 2 minutes.
- 4Incorporate the grated or finely chopped beetroot into the pot. Add a cup of water, then cancel the sauté mode.
- 5Set the Instant Pot to steam mode for 15 minutes. Ensure the vent is set to venting, not sealing.
- 6Once steaming is complete, add grated coconut and a teaspoon of coconut oil. Mix well and sauté for an additional 1-2 minutes. Season with salt to taste.
