Beetroot Sabzi (Beetroot Curry)

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Beetroot Sabzi (Beetroot Curry)

Beetroot Sabzi (Beetroot Curry) is a traditional Indian recipe (from South India) for a classic vegetarian dry curry of beetroot and coconut in a mildly spiced curry base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Beetroot Curry (Beetroot Sabzi).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Vegetarian Recipes Spice Recipes Indian Recipes

Also known as Poriyal in Tamil, and Vepudu in Tamil, this is a vegetarian South Indian curry of grated beetroot flavoured with mustard seeds, cumin seeds, curry leaves, dried red chilli, black gram and Bengal gram with green chillies and garlic.

Ingredients:

400 beetroot, peeled and grated
25g raw coconut meat, grated
1/4 tsp ground turmeric
1/3 tsp salt (or to taste)

For Seasoning:
2 tbsp ghee (or oil)
1/3 tsp mustard seeds
2/3 tsp cumin seeds
1 1/2 sprigs curry leaves
1 pinch asafoetida (optional)
3 green chillies, chopped or slit
1 1/2 dried red chillies, broken into pieces
3 garlic cloves, finely chopped
2cm piece of ginger, peeled and finely chopped
1 1/2 tsp urad dal (skinned black chickpeas)
1 1/2 tsp chana dal (Bengal gram) [optional]
squeeze of lemon juice

Method:

Wash and peel the beetroot then grate with a large-hole grater. Transfer to a bowl and set aside.

Place a wok, kadhai or deep pan over medium heat. Once hot add the oil and use to fry the cumin seeds, mustard seeds and dal. As soon as the seeds begin to splutter, keep stirring and fry until the dal turns golden.

Now add the finely-chopped garlic, finely-chopped ginger, green chili, red chilli, curry leaves and hing. Keep frying for about 90 seconds, or until the garlic turns aromatic.

Add the grated beetroot and turmeric and fry for 2 minutes. Cover the pan and continue cooking over low heat until the beetroot is soft and tender (4-5 minutes).

When the beetroot is cooked to your liking, stir in the salt and grated coconut. For extra flavour and texture you could also add 1-2 tsp idli podi or flaxseed podi at this point.

Taste the curry and adjust the seasonings if needed and add more salt.

Add a squeeze of lemon juice, turn into a warmed serving dish and serve with rice and/or roti.