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Udupi style Beetroot Curry


  • 2 no Beetroot
  • 1-2 cups Water
  • 1 tbsp Coconut oil
  • 1 small ball Tamarind
  • 1 tsp Jaggery optional
  • 1/2 cup Coconut grated
  • 1 tsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 2 tsp Urad dal
  • 1 tbsp Chana dal
  • 3 no Byadagi chillies
  • 1 sprig Curry leaves
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds


  • Soak tamarind in warm water and keep aside. Peel and cut beetroot into medium size cubes. Add salt and water and pressure cook the beetroot for 2-3 whistles.
  • In another pan, heat coconut oil, fry cumin and coriander seeds and keep aside. Then fry the urad dal, chana dal and chillies. Once cooled, add everything along with coconut to a grinder and grind to a smooth paste.
  • Add the tamarind water and jaggery, if using, to the beetroot curry. Add the masala paste and bring the curry to a boil. Let it simmer, until the masala is cooked
  • For tempering, heat some oil, fry mustard seeds, fenugreek seeds and curry leaves and pour it over the curry. Serve with some hot rice or rotis.
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