
Place the chopped beetroot in a bowl and toss with the lemon juice. Let it sit for 5 minutes to mellow its earthy flavor while you prepare the remaining ingredients.

Heat the coconut oil in a pan or wok over medium heat. Add the mustard seeds and let them splutter, then add the raw rice, split Bengal gram, dried red chilies, and curry leaves. Saute over low heat for 30 to 45 seconds, stirring constantly so the spices do not burn.


Add the marinated beetroot and split green chilies. Stir in the turmeric and salt, then mix well so the beetroot is evenly coated.



Cover and cook over medium-low heat until the beetroot is nearly tender, stirring occasionally to prevent sticking. If the pan looks dry, add a small splash of water.



Make a small well in the center of the pan and add the grated coconut. Sprinkle in 2 tbsp water, cover the coconut with some of the beetroot mixture, and cook for 5 to 7 minutes.


Uncover, mix everything thoroughly, and cook for another 2 to 3 minutes until the beetroot is fully tender and the coconut is warmed through. Serve hot as a side dish with rice.




