Beetroot Curry

This is a fragrant beetroot curry with South Indian flavors of curry leaves, tamarind and coconut milk. It is comfort food at its best. The sauce is smooth, creamy and full of subtle flavors. Serve this with rice or with idli @sarchakra

PREP TIME: 10 mins

COOK TIME: 40 mins

YIELDS: Serves 5


  • Beet root 3
  • Coconut oil 1 tbsp
  • Onion 1, chopped
  • Garlic 3 cloves, finely chopped
  • Mustard seeds 1 tsp
  • Asafetida a pinch
  • Whole dried red chilies 2-3
  • Curry leaves a handful
  • Tamarind powder 2 tsp
  • Red chili powder 2 tsp
  • Coriander powder 1 tbsp plus for garnish
  • Turmeric 2 tsp
  • Tomato 1, chopped
  • Coconut cream ½ cup


  • Coconut oil 1 tsp
  • Mustard seeds 1 tsp
  • Curry leaves 10
  • Asafetida a pinch
  • Whole dried red chilies 2


  • Wash beetroots and peel the skin. Cut in quarters. Boil in the pressure cooker with water for 5-6 whistles. Cool and chop into small pieces (see notes).
  • Heat coconut oil. Temper with asafetida, mustard seeds, whole dried red chilies and curry leaves. Let it splutter.
  • Add chopped onions and garlic. Sauté till onion becomes translucent. Add spice powders – coriander powder, red chili powder and turmeric powder. Sauté for a minute.
  • Add in chopped beetroot. Sauté.
  • Dissolve tamarind powder in 1 cup of water. Add into the beetroot. Season with salt. Cover and cook till nearly done.
  • Add in chopped tomatoes. Using a masher gently mash the beetroot pieces. Cook till tomato is cooked into the sauce. Add coconut cream and stir.
  • Prepare the tadka. In 1 tsp of coconut oil, temper the tadka ingredients till aromatic. Pour tadka on the beetroot. Sprinkle some coriander powder. Serve beetroot curry with rice.


Do not discard the beetroot water. I love to just drink it- it is sweet and deep red and tastes so refreshing. You could mix it in smoothies, cold drinks or you could use it to color your buttercream. It becomes a gorgeous pink color that will leave your guests wondering what magic ingredient you used in your buttercream.

Chop the boiled beetroots
Temper the whole spices
Add the onion and garlic
Add the ground spices
Add the chopped beetroots
Mix in the tamarind water and seasoning
Add chopped tomatoes
Add in coconut cream
Beetroot Curry

19 thoughts

      1. Due to the coconut milk the flavors are quite subtle. Beet does not have a strong flavor in my opinion but it is the prominent item in this recipe :-))


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