Name: Beetroot Sabzi (Beetroot Curry Recipe)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: South Indian
Ingredients: 2 beetroot (- medium to large or 1.5 cups chopped cooked beets); ¼ teaspoon salt (or add as required); 2.5 cups water (- for pressure cooking beetroot); 1.5 tablespoons oil; ¼ teaspoon mustard seeds (- black); ½ teaspoon cumin seeds; 1 pinch asafoetida ((hing)); 1 to 2 dry red chilies (- broken into two and seeds removed); 1 to 2 green chilies (- chopped finely or ½ to 1 teaspoon chopped); 10 to 12 curry leaves; ¼ teaspoon turmeric ((ground turmeric)); ¼ cup finely chopped onions (or 1 small onion finely chopped); salt; ¼ cup fresh grated coconut (as per taste)

Warm, richly spiced, and built for a satisfying meal, Beetroot Sabzi (Beetroot Curry Recipe) is a vegan, vegetarian South Indian side dish made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 3
Category: Side Dish
Cuisine: South Indian

Ingredients

2 beetroot (- medium to large or 1.5 cups chopped cooked beets)
¼ teaspoon salt (or add as required)
2.5 cups water (- for pressure cooking beetroot)
1.5 tablespoons oil
¼ teaspoon mustard seeds (- black)
½ teaspoon cumin seeds
1 pinch asafoetida ((hing))
1 to 2 dry red chilies (- broken into two and seeds removed)
1 to 2 green chilies (- chopped finely or ½ to 1 teaspoon chopped)
10 to 12 curry leaves
¼ teaspoon turmeric ((ground turmeric))
¼ cup finely chopped onions (or 1 small onion finely chopped)
salt
¼ cup fresh grated coconut (as per taste)

Method

Cooking beetroot

Rinse the beetroot first very well in water.
Then add 2.5 cups of water in the pressure cooker. Add the beetroot.
Sprinkle ¼ teaspoon of salt.
Pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes.
Once the pressure drops down in the cooker on its own, remove the beetroot. You can use the water in soups, dals, rasams or to knead chapati dough.
When the beetroot, become warm, peel and chop them finely.

Making beetroot sabji

Heat a pan and then add oil.
When the oil becomes hot, reduce the flame to a low. Then add mustard seeds, cumin seeds, a generous pinch of asafoetida, broken dry red chilies, curry leaves and turmeric.
Saute until the mustard seeds and cumin seeds crackle on low heat. Ensure that the spices do not burn
Then add finely chopped onions and finely chopped green chilies.
Saute the onions until they become translucent.
Sprinkle salt as required. Stir and mix well.
Add the boiled, chopped beetroot. Mix and stir well.
Cover with a lid and cook for 2 to 3 minutes on a low heat.
Since the beetroot is boiled, no need to cook the sabzi for a longer time.
Remove the lid, stir the sabzi. Finally, add freshly grated coconut.
Stir well. After 1 to 2 minutes switch off the heat.
Serve beetroot sabzi hot or warm as a side dish with your meals.