Beetroot Palya is prepared with grated beet, coconut, and minimal spices. It is a simple recipe, yet tasty and healthy. Goes great with phulka or rice along with sambar/korma.
How to make Beetroot Palya?
This palya can be prepared using chopped beets or grated. I have grated the beetroot as it cooks faster and adds a great flavor
.In a large pan, heat coconut oil, add mustard seeds, urad dal, let it splutter.
Add hing, cumin seeds, curry leaves, chillis ginger, and saute for a min
Add beetroot, tamarind pulp and give a quick mix.
Add 1/2 cup water, salt(jaggery can be added now, if needed).
Close the lid and cook under low flame until soft(takes around 10 mins). Stir occasionally
Add shredded coconut, coriander leaves and mix well.
Check out other dry curries here –
Beetroot Palya
Simple dry curry recipe
- 1 cup crated beetroot
- 3 tbsp shredded coconut
- pinch of hing
- 1 tsp cumin
- 1/2 tsp urad dal
- 1/2 tsp mustard leaves
- 3-4 curry leaves (optional)
- 1 tbsp coriander leaves
- salt per taste
- 1/2 inch ginger (optional)
- 1/4 tsp (or lesser tamarind pulp)
- 2 dried red chillis
- 11/2 cup water
- 2 tbsp coconut oil
- wash the beetroot, peal and grate it.
- In a large pan, heat coconut oil, add mustard seeds, urad dal, let it splutter.
- Add hing, cumin seeds, curry leaves, chillis ginger, and saute for a min
- Add beetroot, tamarind pulp and give a quick mix.
- Add 1/2 cup water, salt(jaggery can be added now, if needed).
- Close the lid and cook under low flame until soft(takes around 10 mins). Stir occasionally
- Add shredded coconut, coriander leaves and mix well.
- Serve with rice or chapati.
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #harshrurecipes.
Happy cooking!
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