Go Back
+ servings
Warm Beetroot Salad

Warm Beetroot Salad

The beetroot curry is a very simple dish made by using little oil, mustard seeds, urad dhal, curry leaves, green chillies, turmeric powder and onions. The sweetness from beets and onions blended wonderfully with green chillies and unfolds a delicious taste out of it. This curry is made in every household at least once a month. They are nutritious and healthy. They taste absolutely delightful with roti, naan, chapati, rice/yoghurt.
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Course lunch, Salad, Side Dish
Cuisine South Indian
Servings 2


  • 2 small beetroots – chopped
  • 3 serano peppers or 1 thai green chilly – deeeded and chopped
  • 1 small red onios – chopped
  • 2 tsp mustard seeds
  • 4 tsp urad dhal
  • 2 tsp turmeric powder
  • 10-12 curry leaves – chopped
  • Salt to taste
  • 1/2 tbsp vegetable oil/ olive oil
  • 1000 ml water


  • Heat the oil in a kadai. One they get heated up, throw in the mustard seeds and let it splutter. Then add the urad dhal and let it cook for a min.
  • Now add the curry leaves and serano pepper/green chillies. Mix in the onions and little salt and let it sweat. Add a dash of turmeric powder and cook till the raw smell disappears. Add the chopped beetroot and give it a complete mix. Pour in the water and cook covered on medium flame for 20-30min. Cook until they turn soft. If needed add another 200ml water and cook for further 15min.


Serving tip: Serve hot with rice/chappati/roti. You can also serve them as wraps with lettuce, ketchup and mayo.
Keyword Warm Beetroot Salad
Tried this recipe?Let us know how it was!