Beetroot Curry


2 Nos

Beetroot (Medium sized, peeled and diced)

1 Nos

Onion (Finely chopped)

1 Nos

Green Chilli (Sliced)

1 Nos

Curry Leaf Sprig

1 Tsp

Mustard Seeds

1 Tsp

Turmeric Powder

1 Tsp

Chilli Powder

1 Cup

Coconut Milk

2 Tbsp

Vegetable Oil


Heat the vegetable oil in a pan over medium heat. Add mustard seeds, curry leaves, Fry for 1 minute. Add the diced beetroot to a bowl and mix it with the onion , green chillies, chilli powder masala, powder turmeric powder, salt and mix it well. After adding to the pan, sauté it for 2 minutes then bring it to a low simmer over medium heat while keeping the pan covered. This helps cook the beets to become tender. Cook for about 2 minutes, stirring occasionally. Extract Coconut Milk from Yara Fresh Grated Coconut. Pour in the coconut milk and stir well to combine all the ingredients. Reduce the heat to low, cover the pan, and let the curry simmer for about 15-20 minutes or until the beetroot is tender. Stir occasionally to prevent sticking. Once the beetroot is cooked and the flavors have melded together, remove the pan from heat.