Uttappam is a thicker, heartier version of the Rava Dosai. You can leave out the vegetables if you want to, but they do add a good flavor. Uttappam is filling and can be a light meal in itself. If you can't find the rava wheatlets at a local Asian/Indian store, you can use uncooked Cream of Wheat, it is the same stuff!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Egg Kima
Egg Kima (kee-ma) is basically scrambled eggs, South Indian style! My mother-in-law insists it is a lunch dish, but I think it'd be great for breakfast, too!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Dry Coconut Chutney
This dry chutney is mouthwatering and full-flavored, a fabulous addition to any South Indian meal. It is quite salty (which is how I like it!), so you don't need a large quantity to bring a lot of flavor! It is tasty with Idli, Rava Dosai, Vada, and plain Chapati.
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Rava Dosai (Wheat Pancake)
Rava Dosai (ra-wa do-sa) is basically a thin wheat pancake cooked on a hot, buttered griddle until crispy and served with various jams and chutneys. Unlike traditional American pancakes, it is thin and savory, with a touch of cumin. Instant Rava Dosai packages may be found at local Asian/Indian stores. It is great for breakfast!
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Idli
Idli (id-lee) are small savory steamed bread cakes made from rice flour and urad dal (black lentil) flour. To make it from scratch requires that the batter sit overnight to rise, for this reason I like to use the instant Idli mix from our local Indian store. To properly prepare Idli, you need an Idli steamer, which is a multi-layered steaming tray with about 18 2" molds for the small steamed cakes. Idli is very enjoyable with Sambar and/or your favorite chutney.
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Wet Coconut Chutney
This side is mildly spicy and a fabulous accompaniment to many curries. It is best enjoyed with Idli and/or Sambar.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Pickled Shrimp
I am usually not one for pickled foods, but this is just too good to resist! It is tangy, spicy hot, and simply addictive! The longer you allow it to sit, the more the flavors mingle. If you aren't a regular with the pickling process (and thus don't have the glass canning jars lying around), you will find that a cleaned out jam jar will work just fine for storing this yummy side! It is good hot or cold.
Ingredients
5 garlic cloves, slivered
Ingredients
3 Tbsp oil
1 tsp mustard seeds
3" piece of ginger, peeled and diced5 garlic cloves, slivered
1/2 onion, diced
1 Tbsp fenugreek seeds
1 1/2 Tbsp coriander
1 tsp chili powder
1/2 tsp turmeric
1 tsp pepper
2 cups shrimp, cooked, tailed, and deveined
1 tsp fish sauce
3 tsp vinegar
1. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, garlic, and ginger. Fry until lightly browned.
2. Add fenugreek, coriander, chili powder, turmeric, and pepper; stir to mix. Add shrimp; saute 1 minute. Add fish sauce and vinegar; stir to mix.
3. Enjoy one serving immediately, if desired. Store the remainder in airtight glass jar for several days to pickle.
Chapati (Unleavened flatbread)
Simple, easy, and delicious, chapati is a staple part of the daily South Indian diet, much like tortillas are to Mexicans. To properly enjoy chapati, you should tear off a small piece and dip it in the curry, using it to wrap and pick up the chunks of vegetables, meat, etc. For a yummy snack, spread a freshly cooked chapati with butter, sprinkle with sugar, and roll it up (my son's favorite!).
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Upama
Upama is a popular breakfast in Southern India. It starts as wheat in a form like dry grits or cream of wheat; the end product is thick and sticky, yet dry (not like porridge). When cooked properly, you should be able to shape the upama into a ball with your fingers! Though a savory dish, upama is particularly scrumptious with sliced banana. But don't take my word for it...try it for yourself!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1 onion, diced
1 green chili, diced
1" piece ginger, peeled and diced
1/2 tsp salt1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Green Banana Thoren (Dry Curry)
This Thoren (tor-in), or dry curry, is mild and pleasant. It is substantial enough to hold it's own as a main dish, served with chapati, and just as tasty as a mild sidekick to a spicier curry. Look for green bananas/plantains in the exotic fruit section of your local grocery store (usually around the pineapples, mangoes, and kiwis). The skin of the green banana is much thicker than that of it's yellow brother, and will probably need to be cut off. Also, don't expect this dish to be sweet, as green bananas are not!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Vegetable Cutlet
This is a tasty snack! Savory and hearty, it will warm and satisfy.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Fried Rice
This fried rice recipe is a delicious way to use up leftover vegetables and/or rice. Feel free to add 1/2 cup of diced green beans, broccoli, cauliflower, green peppers, cucumbers, carrots, peas, etc. along with the onion, chili, and ginger. This dish is a perfect side dish, but it's also delicious and satisfying enough to be a main.
Ingredients
2 cups rice
1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Ingredients
2 cups rice
1 tsp salt
1 tsp oil
3 tbsp oil
1/2 tsp mustard seeds
1 green chili, chopped1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Fried Fish
This marinade is spicy and delicious! I think it would work just as well on chicken or beef. Great as a side dish along with another curry and rice or chappati.
Ingredients
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1/2 Tbsp chili powder
1/2 Tbsp turmeric
1/2 Tbsp garlic powder
1/2 Tbsp salt
1 Tbsp lemon juice
3-4 Tbsp water
1. Mix all spices, lemon juice, and water into a watery paste. Apply to uncooked fish fillets; allow to marinate for 30 minutes.
2. Fry or bake and enjoy!
Ingredients
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1/2 Tbsp chili powder
1/2 Tbsp turmeric
1/2 Tbsp garlic powder
1/2 Tbsp salt
1 Tbsp lemon juice
3-4 Tbsp water
1. Mix all spices, lemon juice, and water into a watery paste. Apply to uncooked fish fillets; allow to marinate for 30 minutes.
2. Fry or bake and enjoy!
Yogurt Curry
Eaters beware: this yogurt curry has quite a bite! It is smooth and cool in the mouth, with a bit of fire in the throat! But don't let that throw you off, it is delicious and a great accompaniment to many of the other curries. If you simply can't stand the heat, you may add extra yogurt and/or reduce the amount of chili powder.
Ingredients
2 cups plain yogurt
2 cups water
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, minced
2 Tbsp fenugreek seeds
1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1 Tbsp chili powder 1 tomato, diced
Fresh cilantro leaves, chopped
1. Mix yogurt and water with a whisk until smooth. Warm over low heat in small saucepan (do not boil). Set aside.
2. Heat oil in small skillet; add mustard seeds. When seeds start to pop, add onion and fenugreek; saute until browned.
3. Add curry powder, cumin, chili powder and tomato; stir to mix. Saute until heated through.
4. Add seasoning mixture to yogurt. Garnish with fresh cilantro.
Ingredients
2 cups plain yogurt
2 cups water
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, minced
2 Tbsp fenugreek seeds
1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1 Tbsp chili powder 1 tomato, diced
Fresh cilantro leaves, chopped
1. Mix yogurt and water with a whisk until smooth. Warm over low heat in small saucepan (do not boil). Set aside.
2. Heat oil in small skillet; add mustard seeds. When seeds start to pop, add onion and fenugreek; saute until browned.
3. Add curry powder, cumin, chili powder and tomato; stir to mix. Saute until heated through.
4. Add seasoning mixture to yogurt. Garnish with fresh cilantro.
Beetroot Thoren (Dry Curry)
This dish is a slightly sweet, slightly spicy sidekick that is a refreshing and visually striking accompaniment. The important thing is to get the beets and their greens shredded very fine. And PLEASE wear an apron for this...unless, of course, purple splatters are your style. There is no liquid in this curry, so it will be dry. And very purple. Enjoy!
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
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