South Indian Beetroot Curry
This vibrant South Indian beetroot curry transforms humble beetroots into a fragrant, colorful dish bursting with authentic flavors. With aromatic curry leaves, coconut, and traditional spices, this simple yet delicious curry pairs perfectly with rice for a satisfying meal that's both nutritious and visually stunning.
Print
Pin
Save
Servings: 4
Calories: 95kcal
Equipment
Ingredients
- 2 medium beetroots peeled and grated or cubed
- 1½ tbsp oil or ghee
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves
- 1 dried red chili optional
- 1 tsp urad dal optional
- 1 tsp chana dal optional
- 2 green chilies chopped or 1 tsp chili flakes
- 2 garlic cloves or ¾ inch ginger crushed or finely chopped
- 1 pinch hing asafoetida
- ⅛ tsp turmeric
- Salt to taste
- ¼ cup raw coconut or shredded coconut
- 1-2 tsp lemon juice or spice powder like idli podi optional
Instructions
- Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, red chili, urad dal, and chana dal. Fry until aromatic and the seeds begin to splutter.
- Add green chilies, garlic or ginger, and hing. Sauté for a minute until fragrant.
- Add beetroot and turmeric. Sauté for 2-3 minutes, then cover and cook on low heat until tender, adding water as needed to prevent sticking.
- Add salt, coconut, and lemon juice or spice powder. Mix well and cook for another 2 minutes.
- Taste and adjust seasoning. Serve hot with rice.
Notes
Grated beetroot cooks faster than cubed, so adjust cooking time accordingly
If beetroots appear dry during cooking, add 2-3 tablespoons of water and continue cooking covered
Fresh coconut gives the best flavor, but frozen shredded coconut works as a substitute
The curry can be made ahead and tastes even better the next day as flavors meld together
For a richer taste, use ghee instead of oil for the tempering
Add jaggery (½ tsp) for a subtle sweetness that complements the earthy beetroot flavor
Store leftovers in the refrigerator for up to 3 days
Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 290mg | Potassium: 185mg | Fiber: 2g | Sugar: 6g