Beetroot curry recipe – Beetroot is one of those super foods that can do wonders to our body by boosting immunity, lowering blood pressure, improving digestion and providing us lot of essential minerals and Vitamins. Beetroot is used to make a variety of dishes like salads, curry, stir fry, kurma, kootu, juice, chutney and is also be added to parathas.
The recipe shared here is one of the most easiest beetroot recipes that can be made in minutes. You can either grate the beetroot or cube it.
Beetroot is a vegetable which doesn’t need to be cooked for long time. Cooking for short time also helps to preserve the nutrients and the sweet flavor.
This beetroot curry goes well as a side in an Indian meal or just with rice and chapati. Since it is quick to make you can also make this for the kids’ or office lunch box.
If you live in a place where you are accessible to fresh beets with greens or leaves, you can include them as well in these recipes. You will need to pluck the leaves and wash them in ample amount of water.
Drain well and chop finely just before cooking. Alternately you can also use your food processor to chop the greens.
Preparation for beetroot sabzi
1. This step is optional. You can skip this step and also use idli podi or spiced peanut powder. This is what makes the beetroot sabzi flavorful. To make this, first dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame. Keep stirring and roast until golden. Then turn off the heat and add sesame seeds. Stir and fry them until they splutter. Transfer to a plate and cool. Then powder them finely.
2. Wash beetroot well and peel them. Cut them to quarters. Grate or chop finely which ever is comfortable. You can also use a food processor.
How to make beetroot curry
3. Heat 1½ tablespoons oil or ghee in a pan. Add ¼ tsp mustard seeds and ½ tsp cumin seeds. They will crackle soon. Then add ginger, green chilies and curry leaves. Fry till ginger smells good. Add chana dal, urad dal, red chili and garlic clove. Fry until the dal turns golden & aromatic. Add hing.
4. Add grated beets, turmeric and fry till they are lightly cooked. If your beets are not juicy and are dry, you can cover and cook on a low flame. Usually chopped beetroot takes longer to cook. Cover and cook them on a low heat until tender. If they dry out, then simply sprinkle water as needed and continue to cook.
5. Sprinkle salt and roasted dal powder (optional) from step 1. Saute for 2 minutes. Then add grated coconut and mix well.
Serve beetroot sabzi with rice or chapathi. It goes well with rice and dal.
Beetroot curry (Beetroot sabzi)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 cups beetroot cubed small or grated (2 medium size)
- ¼ cup coconut (grated or pulsed in a grinder)
- ⅛ tsp turmeric (haldi)
- salt as needed
- 1½ tbsp ghee or oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- 1 sprig curry leaves
- 1 pinch asafoetida hing (optional)
- 2 green chili chopped or slit
- 1 red chili broken – optional
- 2 garlic cloves or ¾ inch ginger (crushed or fine chopped)
- 1 tbsp skinned black gram (urad dal, optional)
- 1 tbsp bengal gram (chana dal, optional)
To roast and powder (optional, adds flavor)
- 1 tbsp bengal gram (chana dal)
- 1 tbsp skinned black gram (urad dal)
- 1 tbsp sesame seeds
- Optional but adds a lot of aroma to the sabzi – In a small pan, dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame until deep golden. Then add sesame seeds. Turn off the flame and keep stirring until the seeds splutter. Remove & cool this. Powder them finely in a grinder. Set aside.
- Wash and peel beetroots, cube to half inch pieces. Or You can also grate them with a large hole grater. Avoid using a fine grater as it will make the beetroot sabzi mushy.
Making beetroot curry
- Pour 1½ tablespoon oil to the pan and heat it.
- 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 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, add turmeric, powdered dal from step 1 and salt.
- Mix and fry for a minute or two until the mixture turns aromatic. Then add coconut and mix.
- Beetroot curry is ready to serve with rice or roti.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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