This is a lovely beet-root curry recipe and easy to cook. A mildly Sweet and spicy curry, it can be served with either rice or breads.



Beet-Root (Thinly sliced) 250g
Onion (Sliced) 1 Large
Fresh Green chili (Sliced) 2
Garlic (Sliced) 3 cloves
Chili powder 1 TSP
Turmeric Powder (Optional) ½ TSP
Coriander Powder ¾ TSP
Mustard seeds ½ TSP
Fenugreek Seeds ½ TSP
Coconut Milk/Cream (Thick) 1 TBS
Curry Leaves 1 Sprig
Pandan Leaves 1
Salt 1 TSP or to taste
Water 1 Cup
Oil 1 TBS


How I made it:-

  • Heat the oil in a pan and add the mustard seeds when they start to splutter add fenugreek seeds.
  • Add onions, garlic, curry leaves, pandan leaves and green chili. Fry for 30 seconds.
  • Add the sliced beet-root and cook for five to six minutes.

  • Add turmeric powder, chili powder, coriander powder along with salt. Stir fry for 1 minute.
  • Add the water to the pan and cook in a medium flame for 10 minutes. Stirring occasionally.
  • When the beets become tender and soft add the coconut milk and stir, then cook for 3 minutes.
  • When the gravy starts to get dry, remove from fire.
  • Serve with plain rice as a side.