Simple beetroot curry made with basic Indian spices, curry leaves and coconut. This easy to make sabzi goes so well as a side in an Indian meal with rice or roti. It is aromatic, flavorful and delicious.
Recipe Snapshot
- Prep time: 6 minutes
- Cook time: 15 minutes
- Total time: 21 minutes
- Yield: 3
- Category: Main Course
- Cuisine: Indian
Ingredients
- 2 cups beetroot (cubed small or grated (2 medium size))
- ¼ cup raw coconut ((or unsweetened shredded coconut))
- ⅛ teaspoon turmeric ((haldi))
- ¼ teaspoon salt ((or as needed))
- 1½ tablespoon ghee (or oil)
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds ((jeera))
- 1 sprig curry leaves ((pat dry))
- 1 pinch asafoetida (hing (optional))
- 2 green chili (chopped or slit)
- 1 dried red chili (broken - optional)
- 2 garlic (cloves or ¾ inch ginger (crushed or fine chopped))
- 1 teaspoon skinned black gram ((urad dal, optional))
- 1 teaspoon bengal gram ((chana dal, optional))
Method
How to make Beetroot Curry
- Wash and peel beetroots. Fine chop (using a chopper) or grate them (using a food processor) using a large hole grater.
- On a medium flame, heat oil in a pan.
- Add cumin seeds, mustard seeds and dal (optional). Soon the seeds will splutter, keep stirring and fry until the dal turns golden.
- Next add crushed garlic, green chili, red chilli, curry leaves and hing. Saute till the garlic turns aromatic.
- Add the grated beetroots and turmeric. Saute for 2 minutes.
- Cook covered on a low flame until soft and tender. It just takes few minutes. If you use chopped beetroot, you may need to splash some water if they don't cook.
- When the beetroot is cooked to your liking, stir in the salt and coconut. If you want you may also add 1 to 2 teaspoon of idli podi or flaxseed podi. Taste test and add more salt. Squeeze lemon juice if you want before serving.
- Beetroot curry is ready to serve with rice or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.