September 2 is World Coconut Day.
Given the amount of coconut we consume and how much the various Indian cuisines utilise, via chutneys, seafood curries, coconut water, payasams and more, we don't really need a day to celebrate the nariyal because every day, nearly, is a coconut day. But have you ever had Beetroot Upma with a little coconut milk in it?
Your kids will look forward to breakfast with Chef Sarab Kapoor's version of upma that's a vibrant shade of pink.
Speedy to make, it can be on your plate in less than 30 minutes, garnished with salted cashews and torn curry leaves as finishing touches.
Beetroot Upma
Serves: 2
Ingredients
Method
Chef Sarab Kapoor lives in Singapore and is a television personality, cookbook author and culinary consultant.
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