Beetroot curry (Beetroot sabzi)
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.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 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
Seasoning
- 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
How to make the recipe
Preparation
- 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.
NUTRITION (estimation only)
Calories: 233kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 569mg | Potassium: 494mg | Fiber: 10g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 25.4mg | Calcium: 55mg | Iron: 3.1mg