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.
For best results follow my detailed step-by-step photo instructions and tips.
2garliccloves or ¾ inch ginger (crushed or fine chopped)
1teaspoonskinned black gram(urad dal, optional)
1teaspoonbengal gram(chana dal, optional)
How to make the recipe
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.