beetroot sabzi recipe | dry beetroot curry recipe | easy beetroot bhaji recipe

4.58 from 7 votes

beetroot ki sabzi recipe - easy and healthy dry beetroot curry prepared in south indian style.

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beetroot sabzi recipe with step by step photos. simple, homely and healthy dry beetroot curry recipe prepared in south indian style.

beetroot bhaji recipe

carrots and beetroots often make an appearance in our menu. i always buy both these root veggies and make simple stir fries or add them in pulao or mix veg dishes. during winters, i prepare carrot halwa and on occasions beetroot halwa too.

this beetroot bhaji has the sweetness of beetroots and coconut along with some heat coming from the green chilies & dry red chilies. the spices added also contribute their own flavors.

beetroots are rich in iron, calcium and minerals and there are various ways you can include them in your meals. using the same recipe, you can even make carrot bhaji. few more beetroot recipes that i have already shared are:

to prepare this easy beetroot bhaji recipe, i have boiled the beetroots. since the beetroot is boiled, the bhaji takes very less time to cook. this bhaji tastes delicious and is a regular at home.

beetroot sabzi goes well as a side dish with dal-rice, rasam-rice and even dishes like khichdi. you can also serve it as a side dish with chapatis.

if you are looking for more sabzi recipes then do check:

beetroot sabzi recipe below:

beetroot sabzi recipe, dry beetroot curry recipe, beetroot bhaji recipe
4.58 from 7 votes
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beetroot sabzi recipe | dry beetroot curry recipe | beetroot bhaji recipe

beetroot ki sabzi recipe - easy and healthy dry beetroot curry prepared in south indian style.

course side dish
cuisine south indian
prep time 20 minutes
cook time 10 minutes
total time 30 minutes
servings 3 to 4
rough calories per serving 129 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for pressure cooking beetroots

  • 2 medium to large beetroot or 1.5 cups chopped beetroot
  • ¼ teaspoon salt
  • 2.5 cups of water for pressure cooking the beetroots

other ingredients for beetroot sabzi

  • 1.5 tablespoons oil
  • ¼ teaspoon mustard seed (rai)
  • ½ teaspoon cumin seed (jeera)
  • 1 pinch asafoetida hing
  • 1 to 2 dry red chilies, broken into two and seeds removed (sookhi lal mirch)
  • 1 to 2 green chilies, chopped finely (hari mirch)
  • 10 to 12 curry leaves (kadi patta)
  • ¼ teaspoon turmeric (haldi)
  • ¼ cup of finely chopped onion or 1 small onion finely chopped
  • ¼ cup fresh grated coconut
  • salt as per taste

how to make recipe

cooking beetroot

  1. rinse the beetroot first very well in water.
  2. then add 2.5 cups of water in the pressure cooker. add the beetroot.
  3. sprinkle 1/4 teaspoon of salt.
  4. pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes.
  5. once the pressure drops down in the cooker on its own, remove the beetroot. you can use the water in soups, dals, rasams or to knead chapati dough.
  6. when the beetroot, become warm, peel and chop them finely.

making beetroot sabji

  1. heat a pan and then add 1.5 tablespoons oil.
  2. when the oil becomes hot, reduce the flame to a low. then add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, a generous pinch of asafoetida, 2 broken dry red chilies, 10 to 12 curry leaves and ¼ teaspoon turmeric.
  3. saute until the mustard seeds and cumin seeds crackle on low flame.
  4. then add 1/4 cup of finely chopped onions and 1 to 2 finely chopped green chilies.
  5. saute the onions until they become translucent.
  6. sprinkle salt as required. stir well.
  7. add the boiled, chopped beetroot. mix and stir well.
  8. cover with a lid and cook for 2 to 3 mins on a low flame.
  9. since the beetroot is boiled, no need to cook the beetroot sabzi for a longer time.

  10. remove the lid, stir the beetroot sabzi.

  11. finally add 1/4 cup of fresh grated coconut.
  12. stir well. after 1 to 2 mins switch off the flame.
  13. serve beetroot sabzi as a side dish with your meals.

recipe notes

few tips for making beetroot sabzi

  1. you could use raw beetroot also for this recipe. but it will take a longer time to cook.
  2. if using raw beets, then finely chop or grate them. add some water to them while cooking. cover and cook them.
  3. if you don't have fresh coconut then use desiccated coconut. desiccated coconut also tastes good in the beetroot dry curry.

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how to make beetroot sabzi or dry beetroot curry

1. first rinse 2 medium to large beetroot very well in water. then add 2.5 cups of water in the pressure cooker. also add the beetroots.

making beetroot sabzi recipe

2. sprinkle ¼ teaspoon salt in the water. pressure cook for to 3 to 4 whistles or 7 to 8 minutes on a medium flame.

making beetroot sabzi recipe

3. when the pressure settles down on its own, open the pressure cooker’s  lid. remove the cooked beetroot. the water can be used to make beetroot rasam, dals, pulaos, soups and even for kneading chapati dough.

making beetroot sabzi recipe

4. when the beetroot become warm, peel them.

making beetroot sabzi recipe

5. then chop the beetroot finely. keep aside.

making beetroot sabzi recipe

6. keep all the ingredients ready for making beetroot sabzi recipe.

making beetroot sabzi recipe

making dry beetroot curry

7. heat a pan or kadai and add 1.5 tablespoon oils in it.

making beetroot sabzi recipe

8. when the oil becomes hot, lower the flame. then add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, a generous pinch of asafoetida/hing, 1 to 2 broken dry red chilies, 10 to 12 curry leaves and ¼ teaspoon turmeric powder.

making beetroot sabzi recipe

9. saute until the mustard seeds and cumin seeds crackle on a low flame.

making beetroot sabzi recipe

10. add ¼ cup finely chopped onions and 1 to 2 chopped green chilies.

making beetroot sabzi recipe

11. saute the onions until they become translucent.

making beetroot sabzi recipe

12. then add salt as per taste.

making beetroot sabzi recipe

13. mix well.

making beetroot sabzi recipe

14. add the boiled and chopped beetroots.

making beetroot sabzi recipe

15. mix and stir very well.

making beetroot bhaji recipe

16. cover with a lid and cook dry beetroot curry for 2 to 3 mins on a low flame.

making beetroot bhaji recipe

17. since the beetroot is boiled, no need to cook the sabzi for a longer time. after 2 to 3 minutes, remove the lid and stir the beetroot sabzi.

making beetroot bhaji recipe

18. finally add ¼ cup of fresh grated coconut.

beetroot sabzi recipe, dry beetroot curry recipe, beetroot bhaji recipe

19. stir and mix very well.

beetroot sabzi recipe, dry beetroot curry recipe, beetroot bhaji recipe

20. after 1 to 2 mins switch off the flame.

beetroot sabzi recipe, dry beetroot curry recipe, beetroot bhaji recipe

serve the beetroot sabzi as a side dish with dal-rice or sambar rice combo.

beetroot sabzi recipe, dry beetroot curry recipe, beetroot bhaji recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


8 thoughts on “beetroot sabzi recipe | dry beetroot curry recipe | easy beetroot bhaji recipe

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  1. I love all your recipes Ma’am…. I’m a big fan of ur blog!!!!

    • thank you cornelia 🙏😊

  2. Nice recipe ,👌… Beetroot goes best with Chana dal.. just soak dal for half and.hour give Ur masala pepper or chilli Ur choice add Chana dal and beetroot the cook in 4 wshtle or until.fully cooked it will b yum .. try it..

    • fazila, thanks for sharing this combo of chana dal and beetroot. i will give a try. as it is i do add chana dal in some sabzi recipes.

  3. really awsome very very usefull

    • thanks mana.

  4. Very tasty, I would have never thought that the beetroot-coconut mix would taste well, but it certainly did. Thank you for sharing this recipe!

    • welcome olga, thanks for positive views.