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Beetroot Stir Fry – South Indian Warm Salad

Beetroot Stir Fry – South Indian Warm Salad

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course lunch, Side Dish
Cuisine South Indian
Servings 4 People


  • 1 tbsp coconut oil/olive oil
  • 2 tsp mustard seeds
  • 1 tbsp urad dhal
  • 10-12 curry leaves chopped
  • 3 serano peppers or 2 thai grren chillies, deseeded and chopped
  • 2 tsp turmeric powder
  • 1 small red onion chopped
  • 2 beetroot 1 lb : finely chopped (pretty looking cubes) – discard the leaves
  • Salt to taste
  • 1 litre water
  • 1 tbsp unsweetened dessicated coconut


  • Peel the skin, clean and wash the beets. Finely chop them into small cubes. Set aside.
  • Heat the oil in a large cooking pan that has a fitting lid. 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 minute.
  • Now add the curry leaves and serano pepper/green chilies  Mix in the onions and little salt and let it sweat and brown, about 10 minutes.
  • Add a dash of turmeric powder and saute till the raw smell disappears. Add the chopped beetroot and give it a complete mix. Pour in the water, coconut and cook covered on medium flame for 30 minutes on medium low flame. Cook until they turn soft. If needed add another 1/4 cup water and cook for further 15minutes.


Serve hot with rice/chappati/roti. You can also serve them as wraps with lettuce, ketchup and mayo.
Keyword Beetroot Stir Fry
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