Simple Beetroot Curry Recipe # Healthy South Indian Style Beetroot Fry

Beetroot curry is a vibrant, healthy, and delicious South Indian side dish made with finely chopped or grated beetroot, tempered spices, and optional coconut. It's a perfect accompaniment to hot rice, chapati, or even as a light lunchbox curry.

In this blog, you’ll learn how to make a simple Andhra-style beetroot curry with step-by-step instructions and tips.

In Indian cooking, beets are used to produce curry, sambar, rasam, kurma, kootu, and chutney. However, they are also frequently used in salads, soups, and juices around the world.

                             About Beetroot Curry

The dish is prepared by briefly sauteing grated or finely chopped beetroots with curry leaves, mustard seeds, cumin seeds, lentils (if used), and garlic.

Easy to prepare with minimal ingredients, naturally sweet and mildly spicy. Rich in fiber, folate, and antioxidants, Kid-friendly and lunchbox-friendly.

   How To Make Beetroot Curry (Stepwise Photos)

Ingredients:

Beetroot – 2 medium-sized (peeled and finely chopped or grated)

Onion – 1 medium (finely chopped)

Green chilies – 2 (slit)

Curry leaves – 8 to 10

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Turmeric powder – ¼ tsp

Garlic - crushed 4-5 cloves

Salt – to taste

Oil – 2 tbsp

Coriander leaves – a handful (for garnish)

 Preparation:

1. Wash and peel the beetroots. Finely chop or grate them as per your preference.

2. Chop onions and slit green chilies. Keep all other ingredients ready for tempering.

3. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds sauté for a few seconds till aromatic.

4. Add chopped onions and green chilies to the tempering. Cook until the onions turn soft and slightly golden.

5. Add crushed 4-5 garlic cloves and handful curry leaves.

6. Now add the chopped or grated beetroot along with turmeric powder. Mix well and cover the pan. Cook on a low flame for 8–10 minutes. 

7. Once the beetroot is cooked soft, add salt and mix well. If using, add fresh grated coconut but i am not adding coconut here and give it a good mix. Let it cook for another 1–2 minutes.

8. Turn off the flame and garnish with fresh coriander leaves. Your colorful beetroot curry is ready to serve!

9. Serve hot with steamed rice and Pappu (dal) or rasam. Pairs well with roti or chapati as a healthy dry curry.

Notes:

Grated beetroot cooks faster than chopped beetroot.

Skip coconut if you prefer a lighter version.