Posted by Anjus on Oct - 25 - 2011 under Kerala dishes, Vegetarian
  • Beetroot : 1big
  • Onion : 1 medium
  • Crushed red chilli: 1 tbsp
  • Ginger garlic paste: 1 tsp
  • Turmeric powder : 1/4 tsp
  • Pepper powder: 1/2 tsp
  • Curry leaves
  • Mustard seeds : 1 tsp
  • Oil
  • Salt
Cuisine: Cooking time: 15-20 mins Serving: 4 people

Initial preparations

  • Cut the beetroot into small pieces
  • Slice onion in to fine pieces
  • Crush ginger garlic to form paste


  1. Half cook the beetroot in a pan with water and salt.
  2. Heat oil in another pan, splutter mustard seeds.
  3. Add sliced onion and stir well until it becomes light brown.
  4. Add ginger garlic paste, curry leaves and mix well.
  5. Add turmeric powder and saute well.
  6. Transfer the half cooked beetroot in to the above mix and saute well.
  7. Add pepper powder and crushed red chilli powder (depends on your spicy level), and cook for 3-4 minutes in low flame.
  8. Add salt if necessary.

Goes well with rice. 🙂


  • Instead of cooking beetroot separately, you could cook in the oil itself, after adding ginger garlic paste. This case you need to cook it longer and more oily. But tastes better.


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