Beetroot Koora | Beetroot Curry

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Here is an easy to make beetroot curry, where the garlic and chillies offset the sweet taste of the beetroot. It tastes awesome with hot rotis or just by itself. 🙂

Ingredients

1. Beetroot – 1/4 Kg
2. Onion – 1
3. Garlic Cloves – 3
4. Grated Coconut – 3 tbsp
5. Rice Flour – 1/2 tsp
6. Turmeric – 1 pinch
7. Green Chillies – 2 or 3
8. Mustard Seeds – 1/2 tsp
9. Oil – 3 tsp
10. Curry Leaves – A Few
11. Salt to Taste

Method

1. Peel and dice the beetroot into 1/2″ cubes.
2. Chop the onion finely.
3. In a kadai/wok, heat the oil.
4. Add the mustard seeds and wait till they splutter.
5. Add the slit green chillies and fry for 3-5 seconds.
6. Add the curry leaves and fry for 3-5 seconds.
7. Add the onion and fry till it turns translucent.
8. Add the beetroot pieces and saute for 5 minutes.
9. Add 1/2 cup water.
10. Cover and let the beetroot cook.
11. Stir at regular intervals and add more water, if required.
12. Grind the coconut, rice flour and garlic together to a smooth paste.
13. After the beetroot is cooked, add the turmeric and coconut-garlic paste.
14. Mix well and cook for 2-3 minutes.
15. Turn off the heat.
16. Serve hot with rotis.

Tips

• Ensure that all water added to cook the beetroot evaporates.
• The beetroot is cooked if you can cut the pieces with a spoon. Ensure that the beetroot is not overcooked.
• The rice flour is there to soak up any water that might be there in the koora.