Beetroot Sabzi | Dry Beetroot Curry

Beetroot sabzi recipe with step-by-step images. This can be a easy, satisfying and wholesome Dry Beetroot Curry recipe ready in South Indian fashion. The recipe has a base mixture of onions, coconut, spices and herbs. It makes for a wonderful facet dish with any South Indian meal.

Carrots and beetroots usually make an look on our menu. I at all times purchase each these root veggies and make easy stir fries or add them in pulao or combine veg dishes. Throughout winters, I put together Carrot Halwa and on events Beetroot Halwa too.

This beetroot bhaji has the sweetness of beetroots and coconut together with some warmth coming from the inexperienced chilies and dry pink chilies. The spices added additionally contribute their very own flavors.

Beetroots are wealthy in iron, calcium and minerals and there are numerous methods you possibly can embrace them in your meals. Utilizing the identical recipe, you possibly can even make carrot bhaji. A couple of extra Beetroot recipes that I’ve already shared are:

To organize this simple beetroot bhaji, I’ve boiled the beetroots. For the reason that beetroot is boiled, the bhaji takes very much less time to cook dinner. This bhaji tastes scrumptious and is an everyday at dwelling.

Beetroot sabzi goes nicely as a facet dish with dal-rice, rasam-rice and even dishes like Khichdi. You can even serve it as a facet dish with chapatis.

Step-by-Step Information

Methods to make Beetroot Sabzi (Dry Beetroot Curry)

1. First rinse 2 medium to massive beetroot very nicely in water. Then add 2.5 cups of water into the strain cooker. Additionally, add the beetroot.

You can even select to steam the beetroots in a pan on the stovetop or the Prompt pot including water as wanted.

2. Sprinkle ¼ teaspoon salt within the water. Strain cook dinner for 3 to 4 whistles or 7 to eight minutes on a medium warmth.

3. When the strain settles down by itself, then solely open the strain cooker’s lid. Take away the cooked beetroot with the assistance of tongs rigorously and set them apart on a plate to chill.

The crimson coloured water can be utilized to make Beetroot Rasam, dal, pulao, soups and even for kneading chapati dough.

4. When the beetroot turns into heat, peel them.

5. Then chop the beetroot finely. Maintain apart.

6. Maintain all of the components prepared for making beetroot sabzi.

Making dry beetroot curry

7. Warmth a pan or kadai and add 1.5 tablespoons of oil to it. You need to use any impartial flavored oil.

8. When the oil turns into sizzling, decrease the flame. Then add the next components:

• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• a beneficiant pinch of asafoetida (hing)
• 1 to 2 damaged dry pink chilies
• 10 to 12 curry leaves
• ¼ teaspoon turmeric powder

9. Saute till the mustard seeds and cumin seeds crackle on a low warmth.

10. Add ¼ cup finely chopped onions and 1 to 2 chopped inexperienced chilies. Maintain the warmth low to medium-low.

11. Saute the onions stirring usually till they turn out to be translucent and are softened.

12. Then add salt as per style.

13. Stir and blend nicely.

14. Add the boiled and chopped beetroots.

15. Combine and stir very nicely.

16. Cowl the pan with a lid and cook dinner dry beetroot curry for two to three minutes on a low warmth.

17. For the reason that beetroot is boiled, no must cook dinner the sabzi for an extended time. After 2 to three minutes, take away the lid and stir the beetroot sabzi.

18. Lastly add ¼ cup of freshly grated coconut.

19. Stir and blend very nicely.

20. After 1 to 2 minutes swap off the warmth.

Serve the beetroot sabzi sizzling or heat as a facet dish with dal-rice or sambar rice combo. You can even serve it with roti or paratha. It can be packed within the tiffin field.

If you’re searching for extra sabzi recipes then do test:

Please remember to price this recipe within the recipe card under if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Beetroot Sabji submit from the weblog archives first revealed in September 2016 has been republished and up to date on 26 July 2022.