South Indian Style Chicken And Beetroot Curry Recipes

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BEETROOT CURRY (BEETROOT SABZI)



Beetroot curry (Beetroot sabzi) image

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.

Provided by Swasthi

Categories     Main

Time 21m

Number Of Ingredients 17

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)
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))
1 tbsp bengal gram ((chana dal))
1 tbsp skinned black gram ((urad dal))
1 tbsp sesame seeds

Steps:

  • 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.
  • 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 Facts : Calories 233 kcal, Carbohydrate 27 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 12 mg, Sodium 569 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving

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