Indian Beetroot dish |

Posted on

30 September 2014



Indian Beetroot dish


250 grams or 2 medium sized beetroots
1/2 cup thick curd
Pinch turmeric powder
Salt as needed
<strong>For the grinding:</strong>
1/3 cup grated coconut
1-2 green chilli
1/2 inch ginger
1/4 tsp mustard seeds
1/4 tsp cumin seeds/jeera seeds
<strong>For the seasoning:</strong>
1 tsp oil
1/2 tsp mustard
1-2 pcs red chillies
Few curry leaves


  • Grate beetroot and keep it aside. (use the grater with big holes)
  • Grind coconut, green chilli, ginger, jeera seeds and mustard seeds to a smooth paste.
  • Cook grated beetroot with less water adding salt and turmeric powder till soft.
  • Add the ground paste and cook for few more minutes in low flame till the raw taste of the coconut goes. Allow it to cool.
  • Add whisked curd and check for salt. Add salt if required and mix well.
  • Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the mix.
  • Goes great with plain rice!
Cooks Note

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