Beetroot Curry

Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamin A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.

The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin.

Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Beetroot is my family’s most favourite vegetable, particularly this dry curry recipe. I serve this curry along with morekhuzhambu( South Indian khadi) and hot rice.


Beetroot- 1/2 kg
Grated coconut- 1/2 cup
Oil- 1 tbsp
Mustard- 1tsp
Split urad dal- 1 tsp
Curry leaves- few
Turmeric powder- 1/2 tsp
Red chilli powder- 1 tsp
Coriander powder- 2 tsps
Dry mango powder- 1/2 tsp
Salt to taste
Wash the beetroot well. Cut the stems and pressure cook it with skin for 3 whistles.
Cool, peel the skin and chop into cubes.
Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal and curry leaves. Sauté for few seconds and then add the chopped beetroot. Mix well.
Add all the masala powder and salt to taste and mix well again. Reduce the flame. Cover the pan with a lid and cook for 10 mins.

Add the grated coconut, mix well and take it off from the gas.
Serve warm with rice or roti 🙂