Mamta's Kitchen

Beetroot Curry-Mysore Style-Free From Onion, Garlic & Toamtoes

Beetroot Palya

Priya Aditya

CurryFree From GarlicFree From GingerFree From OnionFree From TomatoIndianMainSideVegetarian

Beetroots make a delicious bhaji. In this recipe, it has been cooked in South Indian style, but you can use any other style of tarka and style.

Serves 4-6


  • 4 large beetroots

  • 2 tsp. oil

  • 1 tsp. black mustard seeds

  • 1 tsp urad/urid dal (black gram)

  • 1 tsp. skinless chana dal (split Bengal gram, skinless)

  • 10-12 fresh curry leaves

  • 1-2 green chilli

  • 1/2 tsp. turmeric

  • 1 level tsp. salt, adjust to taste

  • 1/2 tsp. Chilli powder or chilli flakes

  • 1 tbsp. grated coconut flesh*

  • Juice of 1/4th to 1/2 lemon

  • *Note from Mamta; I use approximately 2 tbsp. coconut cream or a 2 inch block of creamed coconut instead of grated coconut. Adjust amount to taste.


  1. Scrub clean beet-roots.

  2. Remove tops and roots, peel thinly and cut into small, bite sized pieces.

  3. Heat oil in a wok or karahi, add mustard seeds, urad dal and chana dal. Stir fry until dals look lightly browned.

  4. Add curry leaves and green chillies, stir for a few seconds.

  5. Add beetroot, turmeric and salt. Fry for 3-4 minutes.

  6. Add a little water to help it to cook. Simmer until beet pieces are tender.

  7. Add coconut and lemon juice.

  8. 2 tbsp. coconut cream (adjust to taste).

  9. Turn heat up and cook until only a 'clingy' gravy remains.

  10. Adjust seasoning.

  11. Serve with any Indian meal.


  • If you do not like to boil beet-roots, you may add uncooked beetroot to the tarka and cook on low flame until tender.

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