Grated beetroot curry
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[Based on 11 users]
Author aradhana_pandey3 Yield No Value
Published Apr 30, 2009 Cooking Time 20 Minutes
Recipe Type Veg-Main Preparation Time 5 Minutes
Ingredient Beetroot Standing Time 20 Minutes
Description: Generally people do not like beetroot curry as it tastes muddy. Let me tell you a easy and tasty way of cooking beetroot curry.


Recipe of Grated beetroot curry

Ingredient Name Quantity Unit
Coriander Powder 1 Tablespoons
Cumin Powder 1 Tablespoons
Cumin 1 Tablespoons
Mustard 1 Tablespoons
Oil 2 Tablespoons
Green Chillies 3 Numbers
Dal 1/4 Cup
Onion 1 Numbers
Beetroot 3 Numbers
Seasame Seeds Powder 1 Tablespoons

Directions

  1. Remove the upper skin of beetroot using peeler and grate the beetroot.
  2. Soak moong daal for around 30 min . Chop some onions if you would like to use onions but it really adds taste to the curry.
  3.  Chop green chillies. Heat oil in a pan. Add musturd seeds, cumin seeds. Add hing if you would like
  4. Now add green chillies and onions and cook it till it is light brown.
  5.  Add grated beetroot and cook it for sometime. Add moong daal. If required add water, else fry it in oil itself.
  6.  Fry till moong daal is cooked properly and if needed add water .
  7. Add salt, chilli powder , cumin powder, sesimi powder, coriander powder and fry till all the moisture is gone.

Recipe Tips

Use onions and daal though its not mandatory but it adds to taste
Posted Apr 30, 2009

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5 Comments

4 days ago
To Andrea, I made this dish for dinner and it turned out great. This is by far the best beetroot curry I have made. I don't know why the amount of spices are printed in tablespoons. This is what I have made - for 4 1/2 cups of grated beetroot I have added 2 teaspoons mustard seeds, 1tsp cumin seeds, 1/2 tsp of cumin powder, 1/2 a teaspoon of coriander powder, 1/8 tsp garam masala and 3/4 tsp of salt. If you have watched the video the chef adds 1/2 tsp of the spice powders. Happy to cooking :-)

Robin Chakravarti Apr 21, 2013
Just hd this last night (made by the substitute cook) and it was DELICIOUS! My version had diced beetroot and no dal (I think) and it was lightly steam-cooked. Again, It wasDOUBLE DELICIOUS! Unlike a lot of our Indian recipes, (not including those from the Vahchef, of course) the taset of th beetroot comes through clearly. It's a beetroot curry, not curried beetroot.

nargis fatah Aug 2, 2011
vah rey vah chef

laavanya May 30, 2011
i tried this recipe with canned beetroot oly.... but it was so yummy n i loved it! thank u for d recipe!

Andrea Jan 12, 2010
Teaspoon is usually tsp while tablespoon is Tbsp. Either my beetroots are much smaller or the printed recipe should be teaspoon for the spices. Chef did 1/2 teaspoon of most of the spices in the video it seemed. Mine turned out too spicy for the amount of beetroot I added... it drowned out any beet flavor. Clarify the amount of beetroot and teaspoon vs. tablespoon in the written recipe please.

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