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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the beets and grate them using a food processor fitted with the coarse shredding disk, or on the coarse side of a box grater. Set aside. | 2. In a bowl, combine the coconut, garlic, green chile, ground masala, and salt with about 1/4 cup water to form a moist ball. Set aside. | 3. In a large wok, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds have popped toss in the dried red chiles and curry leaves. After the leaves crackle for a few seconds, put in the rice and stir for 5 seconds or until rice turns opaque white. | 4. Add the grated beets and stir thoroughly. Reduce the heat to medium, and cook, stirring occasionally until the beets become soft. | 5. Add the coconut mixture and continue cooking for another 5 minutes Remove from the heat and check the salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	4	pound		780.1798	173.4539	29.2114	3.0844
coconut	3/4	cup	grated unsweetened	212.4	9.138	1.9980000000000002	20.094
garlic clove	2		crushed	-	-	-	-
green chile	1			-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
salt	1	teaspoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
red chilies	2			-	-	-	-
curry leaf	10 -12			-	-	-	-
grain rice	1	tablespoon	uncooked	42.2031	9.2442	0.8244	0.0763

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.