Beetroot cooked with curry leaves and coconut.

I grew up averse to eating this super food. At best I would eat it raw with a lime on it. Cooked in any form, this dish was always a pass for me. I then came across this recipe made by one of my parishioners. The style and ingredients are very South Indian and the balance they bring about on the palette is a exotic.


Beetroot – 250 grams or roughly one large beet cut brunoise  or fine dices

Oil – 30ml (2tbsp)

Garlic – 2 cloves finely chopped

Mustard Seeds – half a teaspoon

Curry leaves – two sprigs

Onion – one, finely chopped

Green chilli – 2 or 3 finely chopped

Turmeric powder – ½ teaspoon

Cumin powder – 5 grams or ¾ teaspoon

Grated coconut – 50 grams


Heat the Oil in a deep pan. Add chopped garlic and sauté till it turns light brown (on a medium flame). Add Mustard seeds and curry leaves and allow the mustard to crackle. Add Chopped onion and chillies sauté for a minute on low flame. Now add the chopped Beetroot and add salt to taste. Let this cook on low flame for 2 minutes and then add turmeric powder.

Continue the cooking process for one more minutes on a low flame. Finally add cumin powder which is the main flavouring agent. Turn off the gas and add grated coconuts and give this a stir and cover. Allow the beetroot to cook in its own heat. Garnish with freshly chopped coriander leaves.

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