Beetroot Curry with Homemade Curry Powder

“A crunchy, colorful curry with the goodness of beetroot and the magic of podi!”

This vibrant South Indian beetroot curry is simple yet packed with flavor. Roasted peanuts, fresh coconut, and spicy homemade curry powder elevate this everyday vegetable to a must-try side dish — perfect with hot rice or warm chapati!

🛒 Ingredients

• Beetroot – 500g, peeled and finely chopped
• Roasted peanuts – 2 to 3 tbsp
• Water
• Grated coconut – ½ cup
• Homemade curry powder (podi) – 1½ to 2 tbsp
• Salt – to taste

🌾 For Tempering:

• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Dry red chilies – 1 to 2
• Mustard seeds – ½ tsp
• Asafoetida (hing) – a pinch
• Oil – 1 to 2 tbsp

🔥 Instructions

🔹 1. Tempering:

• Heat oil in a pan.
• Add mustard seeds and let them splutter.
• Add chana dal, urad dal, dry red chilies, and a pinch of hing.
• Saute until dals turn golden and aromatic.

🔹 2. Cook Beetroot:

• Add the chopped beetroot and sprinkle some water.
• Mix well, cover with a lid, and cook on high flame for 5–7 minutes until beetroot becomes soft.

🔹 3. Evaporate Moisture:

• Remove the lid and cook on high flame for another 1–2 minutes to dry out any extra moisture.

🔹 4. Add Flavor:

• Add salt, grated coconut, and roasted peanuts.
• Mix thoroughly.

🔹 5. Spice It Up:

• Add the homemade curry powder (podi).
• Cook uncovered for 1–2 minutes, stirring to ensure the masala evenly coats the beetroot.

🔹 6. Serve:

• Turn off the flame.
• Serve hot with rice, sambar, rasam, or chapathi.

💡 Tips

• Adjust the curry powder based on your heat tolerance.
• Roasted peanuts add delightful crunch — don’t skip them!
• Homemade curry podi gives this dish depth far beyond regular beetroot poriyal.

🍽️ Serves

👨‍👩‍👧‍👦 3 to 4 people as a side dish

🕒 Total Time: 20–25 minutes
🌱 Vegan & Gluten-Free

Video Tutorial