Beetroot Palya (Dry curry)

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.

This palya can be prepared using chopped beets or grated. I have grated the beetroot as it cooks faster and much flavourful


  • 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


  1. wash the beetroot, peal and grate it.
  2. 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
  3. Add beetroot, tamarind pulp and give a quick mix.
  4. 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
  5. Add shredded coconut, coriander leaves and mix well.
  6. Serve with rice or chapati.

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Hi, I am Shruthi. The food blog focuses on vegetarian recipes that are made with fresh, seasonal ingredients. Some of the recipes are dairy-free. The goal is to create and share recipes that anyone can make. Simple and easy.

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