Beetroot Palya: A Dish packed with Flavour and Health Benefits
Beetroot may not be everyone's favourite, but its countless health benefits are hard to ignore. Here are a few:
Why Beetroot is Perfect for You
Liver detoxifier: Its bile-enhancing properties make it ideal for an annual spring cleanse. Liver detoxifier – promotes bile flow. Bile draws toxins and fats from the liver and nourishes the liver at the same time with nutrients. This makes beetroot a great vegetable to include in the annual spring cleanse.
Iron-rich: Beet improves blood quality and helps to transport oxygen through the body. Its property even more improves this to relax the walls of the blood vessels.
Eye health: The liver and eyes relate both to Pitta dosha and are hence susceptible to heat.
Antioxidant Boost: It contains several antioxidant compounds, which promote healthy body reactions in case of allergic, inflammatory, microbial, and cancerous activities.
Gut Health: Beetroots help to clear out the guts with their slightly laxative properties.
Calming Beetroots: As a result of the above, the release of toxins improves oxygen supply, less inflammation, and the nerves relax as well.
Seasonal Versatility
This dish works great in the summer months; the coconut helps with cooling. However, it is best to omit coconut during autumn and winter for seasonal balance.
Serving Suggestions
Pair this dish with pilau rice or quinoa and complement it with yoghurt or raita—a yoghurt-based condiment.
Here is the Recipe
Ingredients
- 1 medium beetroot (approximately 2 cups for 2 servings)
- ½ cup coconut (optional for autumn/winter)
- 1 tbsp sunflower or coconut oil
- 1 tsp mustard seeds
- A pinch of hing (asafoetida)
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¾ tsp quality salt
- 1/8 tsp black pepper
- About ½ cup hot water
- A splash of lemon juice
- Optional: chopped coriander leaves for garnish
How to make it
Peel and dice the beetroot into small cubes for quicker cooking. Ensure all your ingredients are at hand and bring the water to a boil.
In a heavy-bottomed pot, heat the oil over medium heat. Add the mustard seeds, waiting for them to pop. Quickly add hing, turmeric, and cinnamon. Sauté for a few moments.
Stir in the diced beetroot, mixing well. Sauté for an additional couple of minutes before adding the boiling water and salt.
Reduce the heat to low, cover the pot, and allow the beetroot to simmer until soft.
Season with black pepper and add a splash of lemon juice for a tangy twist.
Optional, but supper yummy, sprinkle chopped coriander leaves for a fresh finish.
Ready to serve!
Let’s cook it together here:
Bon appétit!
