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. For more easy veg curry recipes,Mushroom curryBeans stir fryBroccoli curryCauliflower curry

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

  1. 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.
  2. 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.
  3. 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. You may also like these Beetroot recipesBeetroot stir fry with moong dalKerala beetroot thoranBeetroot pulaoAndhra style beetrot chutneyBeetroot halwaQuick beetroot salad Related Recipes

Recipe card

Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 44Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 66Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 94Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 7Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 20Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 23Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 95Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 85Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 38Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 10Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 17Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 9Beetroot curry Beetroot sabzi Beetroot recipes Swasthi s Recipes - 92