Beetroot Palya

Beetroot is known for its many health benefits. This vibrant root is packed with antioxidants which help fight free radicals and are rejuvenating to the cells. They are high in Nitrates and Nitric Oxide which are vasodilators, therefore promoting heart health, improving blood flow, reducing blood pressure, enhancing athletic performance, and can reverse cognitive decline and strengthen the brain. They also have the ability to increase the amount of the enzymes involved in the detoxification process of the liver. After reading all about the incredible benefits of beets, you’d definitely want to try this delicious warm salad from South India.

Serves 3-4

Ingredients:
4-5 beets, cut into thin strips (Juliennes)
1/2 cup dried shredded coconut
1 cup hot water
1 tbsp coconut oil
1 tbsp Urad dal (optional)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp turmeric powder
2 tbsp fresh ginger, grated
5 curry leaves (optional)
1 tbsp pink Himalayan salt
The juice of one lemon
Handful of raw or roasted cashews, chopped
A big handful of fresh cilantro, roughly chopped

Preparation Method:
– Rehydrated the coconut by soaking it in hot water for 5-10 minutes
– In a large pan, heat up the coconut oil. Lower the flame then add the Urad dal, coriander seeds, cumin seeds, and fennel seeds. Roast them until they become fragrant
– Increase the heat, add in the curry leaves and the grated fresh ginger, along with the turmeric and stir everything together
– Add the beetroot strips, coconut and salt. Stir everything well and cover with a lid and let the Palya cook for 5 minutes. You want the beet to be slightly cooked but still crunchy
– Turn of the heat, squeeze the juice of a lemon and sprinkle a generous amount of cilantro, and crushed cashew nuts on top
– Serve warm or at room temperature

Notes:
– Vata and Kapha people can add some green chilis if they wish