Beetroot curry

Easy - for beginners


from a Das Sreedharan (owner of the rasa restaurants) book


  • 100g of freshly or desiccated coconut
  • 2 green chiles
  • 2.5 cm cube of fresh ginger chopped
  • 1 tsp of ground mustard seeds
  • 4 large raw beetroot peeled
  • 2 tbsp of oil
  • 2 tsp of mustard seeds whole
  • A dozen or so curry leaves
  • 1 tsp of chilli powder
  • 1 tsp of tumeric powder
  • 225ml of yoghurt
  • Salt


In a mixer or grinder, place the coconut, chillies, ginger and ground mustard and grind firmly. Set aside

Cut beetroot into wedges or cubes and cook in a saucepan of boiling water for 20 min or until tender, then drain and put aside.

In a large frying pan, heat the oil. Add the mustard seeds, and as they begin to pop, add the curry leaves. Stir in the beetroot, chilli powder and tumeric and a little salt and cook for 10 mins over a medium heat, stirring frequently.

Mix in the coconut mixture, lower the heat, cover and cook for 10 mins, stirring often. Remove from the heat and stir in the yoghurt. Serve hot or cold

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