Apr 14, 2008

Recipe - Beet root curry (Beet root koora)

Beets cooked with simple spices


Beet root contains significant amounts of vitamin C, and the leaves are an excellent source of vitamin A. Both have been known for their medicinal uses. Beets are among the sweetest vegetables.

Because of their own unique sweetness, beets are sometimes eaten raw in salads or even consumed as beet juice.

Many people enjoy the taste of beet curry. To bring out the unique flavor of beets, it is best to cook them with less spices. Kids usually eat this curry without any fuss due to its rich color and sweet flavor.


  • Beets - 4 medium size ( 4 cups approx chopped)
  • Chana dal (bengal gram) - 1 teaspoon
  • Cumin seeds (jeera) - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Curry leaves - 1 stalk
  • Salt - 1 teaspoon
  • Turmeric - 1/4 teaspoon
  • Coconut - 1 heaping tablespoon ((grated/powder)
  • Oil/Butter - 1 teaspoon


Preheat the wok with oil, add dals and seasoning seeds. Let the seeds splutter, then add curry leaves. After a minute or so, add the chopped beets, salt and turmeric (optional) to the seasoning. Mix everything well.

Cover the dish and then cook it for 15 - 20 minutes on medium low heat, or until the beets are well cooked. Stir from time to time. After the beets are done, add coconut powder (optional), mix it well and turn off the stove. This curry can be served as a side dish with rice/roti/pasta. For pasta, omit the seasoning and coconut.

Preparation time: 20 minutes
# Servings - 4


Beets are hard to chop. Pressure cook beets with half a cup of water for one whistle. Peel the skin and chop them. If you are pressure cooking, the preparation time for making the curry will be 10 minutes (to let the flavor of the seasoning seep in).

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.